Description
Zabaglione (Zabaione) – Classic Italian Wine Custard is a warm, silky Italian dessert made with whipped egg yolks, sugar, and wine. Perfect served over berries, panettone, or biscotti — and surprisingly simple to make!
Ingredients
Units
Scale
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/4 cup Marsala wine (or Vin Santo, Moscato d’Asti)
- Pinch of salt
- 1 tsp fresh lemon juice (optional)
Instructions
- Prepare the Bain-Marie:
Fill a medium saucepan with 2 inches of water. Bring to a gentle simmer (not boiling). Set a copper or heatproof glass bowl over it, ensuring it doesn’t touch the water. - Whisk Yolks and Sugar:
Off-heat, whisk egg yolks and sugar together until pale and thick, about 2 minutes. - Add Wine and Seasoning:
Slowly whisk in the wine, pinch of salt, and lemon juice (if using) until fully combined. - Cook Over Gentle Heat:
Place the bowl over the simmering water and whisk constantly for 7–10 minutes, until the mixture triples in volume and holds soft peaks. Use the 8-second test: if a spoon trail holds for 8 seconds, it’s ready. - Serve Immediately:
Spoon warm zabaglione over berries, panettone, or cookies. For a mousse version, cool slightly and fold in whipped cream before chilling.
Notes
- Use a copper bowl for best texture and stability.
- Don’t stop whisking once it’s on heat — it curdles easily.
- Try different wines: Marsala (classic), Vin Santo (deep), Moscato d’Asti (light and floral).
- For a make-ahead version, chill and serve with whipped cream or hold in an siphon.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Calories: 210
- Sugar: 22g
- Fat: 9g
- Carbohydrates: 24g
- Protein: 5g