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Zabaglione in a glass serving dish with a savoiardi biscuit dunked in and berries at the side
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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!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dessert
Cuisine: Italian
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.

Video

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