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How to make Zabaglione, a classic Italian dessert that's sweet, thick, creamy and incredibly delicious! Made with just 3 ingredients; egg yolks, sugar and Marsala wine. This creamy custard is perfect served with Savoiardi biscuits for dunking or with fresh berries!
Traditionally, Zabaglione (also known as zabaione) was a home remedy given to you by your Nonna if you weren't feeling well. Egg yolks being rich in iron were used to give you energy and help your body heal.
It's now, a much loved classic Italian dessert that can be served both warm or chilled.
Made with just three ingredients; egg yolks, sugar and sweet wine (Marsala) it's very simple and easy to make. A light and deliciously sweet custard that's perfect served with Savoiardi cookies for dunking or over fresh berries.
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial.For the full printable recipe scroll to the bottom or click the recipe link below
Notes on ingredients
- Egg yolks - save the eggs whites to make something else like Ricciarelli cookies.
- Sugar - use white caster sugar (superfine) or granulated.
- Marsala - if you don't want to use marsala you can use another liqueur you like although if it's not a sweet liqueur you'll need to reduce the amount you use by 2-3 tablespoons.
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How to make Italian Zabaglione
Preparation Tips!
- Heat a large pot halfway with water. Your mixing bowl should be able to sit on top of it without touching the water.
- Separate the eggs, put the yolks in a large mixing bowl and store the white in the fridge or for another use.
Zabaglione is really simple to make. Mix the egg yolks and sugar together with an electric whisk until pale and fluffy. Add the marsala and heat it over a pot of simmering water whilst whisking until thick ribbons form (photos 1-4).
Pour into serving glasses and serve immediately with some savoiardi(ladyfinger) cookies and fresh fruit or chill in the fridge until ready to serve. Try adding some freshly whipped cream on top.
Recipe tips and FAQs
- Remember the ratio - for every medium egg yolk add 1 tablespoon of sugar and 1 tablespoon of Marsala. If you don't want as much alcohol you can reduce it to ½ tablespoon.
- Use a large heatproof bowl - the mixture will double in size when heated so it's important to use a bowl that will be big enough.
- Don't let the bowl touch the water - the water will get very hot so don't let the bowl touch the water or the eggs will overcook.
- Keep stirring - don't let the egg mixture sit for more than a few seconds or the eggs will start to scramble.
How do I know the Zabaglione is ready?
let the zabaglione fall from the whisk back into the bowl. If you can create a ribbon that holds its shape for a few seconds it's ready.
What can I use instead of alcohol?
If you don't want to use alcohol you can add in espresso coffee instead which is also delicious!
Zabaglione Vs custard, what's the difference?
The difference between zabaglione and custard is that custard is made with milk and is heated in a saucepan. Zabaglione contains no milk.
How to serve Zabaglione
- Serve warm - Traditionally, Zabaglione is served warm in small glasses or cups with Savoiardi biscuits (ladyfingers) for dunking.
- Serve with fruit - You can also serve it warm over fresh fruit like strawberries, raspberries or peaches.
- Serve chilled - serve it chilled with a little whipped cream on top.
- Serve with cakes - Serve it over a thick slice of panettone or pandoro during Christmas or you can also mix it with some whipped cream or crema pasticcera and use it to fill cakes and pastries.
- Add espresso - One of my friends loves to serve it with a shot of espresso mixed in which I can confirm is absolutely delicious!
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Italian Zabaglione Recipe
How to make Zabaglione, a classic Italian dessert that's sweet, thick, creamy and incredibly delicious! Made with just 3 ingredients; egg yolks, sugar and Marsala this creamy custard is perfect served with Savoiardi biscuits for dunking or with fresh berries!
Course Dessert
Cuisine Italian
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 4 - 6 servings
Calories 192kcal
Author Emily Wyper
Ingredients
- 6 medium egg yolks or 5 large egg yolks
- 6 tablespoons caster sugar (90g) can also use granulated sugar
- 6 tablespoons Marsala (90ml)
Instructions
Heat a large pot halfway with water. Your mixing bowl should be able to sit on top of it without touching the water.
Add the egg yolks and sugar to a large mixing bowl. Whisk together with an electric whisk until pale and thick.
Place the bowl on top of the pot of hot water making sure the bowl doesn't touch the water.
Add the marsala and continuously mix with a hand whisk until the mixture has doubled in size and thickened into a custard (this can take 5-10 minutes).
The zabaglione is ready when you can draw a ribbon that holds its shape for a few seconds. If it disappears immediately it's not ready, turn up the heat and keep whisking.
Once ready, pour into serving glasses and serve immediately with Savoiardi biscuits or fruit or chill in the fridge until ready to serve.
Notes
- Remember the ratio - for every medium egg yolk add 1 tablespoon of sugar and 1 tablespoon of Marsala. If you don't want as much alcohol you can reduce it to ½ tablespoon.
- Use a large heatproof bowl - the mixture will double in size when heated so it's important to use a bowl that will be big enough.
- Don't let the bowl touch the water - the water will get very hot so don't let the bowl touch the water or the eggs will overcook.
- Keep stirring - don't let the egg mixture sit for more than a few seconds or the eggs will start to scramble.
- Add espresso - you can also add a shot of espresso as well as or instead of the marsala.
- Serve warm or chilled from the fridge. The zabaglione will keep well in the fridge for up to 3 days.
Nutrition
Calories: 192kcal | Carbohydrates: 22g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 292mg | Sodium: 15mg | Potassium: 50mg | Sugar: 20g | Vitamin A: 389IU | Calcium: 37mg | Iron: 1mg
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