🇮🇹 Italy · Dessert
Zabaglione
By eatmundo · July 6, 2026
Zabaglione is a classic Italian dessert known for its ethereal lightness and rich flavor, made from egg yolks, sugar, and Marsala wine. This warm, frothy custard is traditionally whisked over a bain-marie until thick and creamy, making it a perfect elegant treat.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare a bain-marie: Fill a medium saucepan with about 2-3 inches (5-7 cm) of water and bring it to a gentle simmer over medium heat. Ensure the water does not boil vigorously and that the bottom of your mixing bowl will not touch the water when placed over the saucepan.
- 2
In a heatproof bowl (preferably stainless steel or glass), combine 6 large egg yolks and 100g granulated sugar. Whisk vigorously with a balloon whisk or an electric hand mixer for 2-3 minutes until the mixture is pale yellow, thick, and forms a 'ribbon' when lifted, meaning it falls back slowly in a thick stream.
- 3
Place the bowl over the simmering water of the bain-marie. Make sure the steam is contained but not so strong that the eggs cook too quickly. The indirect heat is key to a smooth, creamy Zabaglione without scrambling the eggs.
- 4
Gradually pour in 120ml of sweet Marsala wine (or an alternative like sweet sherry or Moscato), a little at a time, while continuously whisking. This gradual addition helps to emulsify the mixture and prevent separation. Add a pinch of salt to enhance the flavor.
- 5
Continue whisking constantly and vigorously for 8-12 minutes. As you whisk, the mixture will gradually heat up, become frothy, increase significantly in volume, and thicken to a light, airy custard consistency. It should be thick enough to leave trails when you lift the whisk.
- 6
To check for doneness, dip a spoon into the Zabaglione; it should coat the back of the spoon thickly. When you run your finger across the spoon, the line should hold without the Zabaglione running back into it. This indicates it's properly cooked and safe to eat.
- 7
Once the Zabaglione reaches the desired consistency, immediately remove the bowl from the bain-marie. You can continue to whisk for another minute off the heat to cool it slightly and ensure it maintains its airy texture.
- 8
Serve the warm Zabaglione immediately in stemmed glasses or small bowls. It is traditionally enjoyed on its own, but also pairs wonderfully with fresh berries, plain biscuits (like savoiardi), or a slice of panettone. Enjoy its delicate warmth and luxurious texture!
Frequently Asked Questions
What kind of Marsala wine should I use for Zabaglione?+
For an authentic Zabaglione, use a sweet (dolce) Marsala wine. If Marsala is unavailable, a sweet sherry, port, or Moscato can be good alternatives, although the flavor will subtly change.
How do I know when the Zabaglione is cooked enough?+
The Zabaglione is done when it's thick, frothy, has increased significantly in volume, and forms a 'ribbon' when the whisk is lifted. It should coat the back of a spoon and hold a line when a finger is drawn across it.
Can I make Zabaglione ahead of time?+
Zabaglione is best served immediately as it loses its airy texture and volume as it cools. If absolutely necessary, you can keep it warm over very low heat on the bain-marie for a short time, whisking occasionally.
What can I substitute for Marsala wine in Zabaglione?+
Good substitutes for sweet Marsala include other fortified wines like sweet sherry, port, or Madeira. For a non-alcoholic version, you can use grape juice or non-alcoholic sparkling cider, though the flavor profile will be different.
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