Zabaglione is an Italian custard made with egg yolks, sugar and wine. The traditional Italian custard is light and creamy – and easy to make. Marsala is the traditional wine used to make zabaglione. For best results, zabaglione should be eaten immediately. And you will need a whisk for this!
This three-ingredient zabaglione recipe can be served in so many ways. Use it as a dip for fruit, cookies, biscotti, amaretti cookies or pound cake, spoon it over fresh fruit or pour into bowls and top with chopped nuts, cinnamon or grated chocolate.
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 6 to 10 minutes
Total Time: 11 to 15 minutes
Servings: 4
Ingredients
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/2 cup Marsala wine
Here's how to make it:
- Put about 1 inch of water into a saucepan and bring to a boil.
- Whisk the egg yolks and sugar together in a mixing bowl that's large enough to sit on top of the saucepan without touching the water. Whisk in the wine.
- Reduce the heat to medium-low so that the water is at a gentle simmer. Put the bowl with the egg yolk mixture over the water. Whisk continuously until the mixture is pale and foamy and triples in volume, about 6 to 10 minutes. (The mixture will thicken more once it's off the heat.)
- Serve the zabaglione immediately as desired.
Note: Consuming raw and lightly cooked eggs may pose a risk of foodborne illness.
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