Easy Zabaglione Recipe: This Creamy Italian Custard Is Silky Smooth (3 Ingredients, 15 Minutes) Italian Recipes Desserts Low Sodium Recipes Cakes/Cupcakes

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 easy zabaglione recipe!

Here is your shopping list for this creamy Italian custard recipe: eggs (read about the health benefits of eggs), granulated sugar and Marsala wine. The eggs and sugar are whisked together over simmering water along with the wine. Whisk! Whisk! Whisk! After about 10 minutes, the thick custard can be served warm, at room temperature or cold.

Health Note: Consuming raw and lightly cooked eggs may pose a risk of foodborne illness. Use the freshest eggs you can. 

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: 

1. Put about 1 inch of water into a saucepan and bring to a boil. 
2. 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.
3. 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.)
4. Serve the zabaglione immediately as desired, or refrigerate until ready to serve.
5. Store the Italian custard in an airtight container in the fridge.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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