Zabaglione is the warm, boozy custard of egg yolks and marsala, served in a glass with a spoon. I whisk it off the heat so the eggs thicken without scrambling into lumps.
The recipe is straightforward and requires minimal ingredients, making it accessible for anyone looking to create this classic Italian dessert at home.
Deliciously Light Italian Zabaglione Recipe
This zabaglione features a creamy, fluffy texture that comes from whisking egg yolks with sugar and Marsala wine over gentle heat. The process creates an indulgent dessert that serves 4 and pairs wonderfully with fresh fruits or cookies.
Ingredients
- 4 large egg yolks
- 1/3 cup granulated sugar
- 1/4 cup sweet Marsala wine
- 1 teaspoon vanilla extract (optional)
- Fresh berries or cookies for serving (optional)
Instructions
- Prep the Ingredients: Gather your egg yolks, sugar, and Marsala wine, and ensure you have a heatproof bowl ready.
- Whisk Mixture: In a heatproof bowl, combine the egg yolks and sugar, whisking until creamy and pale.
- Add Wine: Gradually whisk in the Marsala wine and vanilla extract if using.
- Heat Mixture: Place the bowl over a pot of simmering water (double boiler method). Continuously whisk the mixture until it thickens and forms ribbons, about 8-10 minutes.
- Serve: Remove from heat and spoon the zabaglione into serving dishes. Serve warm with fresh berries or cookies on the side if desired.
Cook and Prep Times
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 150kcal
- Fat: 5g
- Protein: 4g
- Carbohydrates: 22g
Serve it the minute it is thick and warm, before it cools and weeps.
