Zabaglione
A silky Italian custard made by whisking egg yolks, sugar, and Marsala wine over gentle heat into clouds of foam. Serve warm as a dessert sauce or chilled as a standalone cream.
- Total time
- 15 min
- Servings
- 4
- Calories
- 186
- Protein
- 5g
Ingredients
- 5 whole large egg yolks
- 75 g granulated sugar
- 120 ml dry Marsala wine
- ½ g kosher salt
Instructions
- 1
Fill a medium saucepan about one-third full with water and bring it to a bare simmer over medium heat — you want it steaming gently but not boiling hard.
- 2
Set a large stainless steel or glass bowl (not plastic, which can retain heat) over the simmering water, making sure the bottom of the bowl does not touch the water — this is your double boiler setup. The goal is gentle, indirect heat so the eggs cook slowly without scrambling.
- 3
Add 5 large egg yolks, 75 grams of granulated sugar, and 0.5 grams of kosher salt to the bowl. Using a balloon whisk, begin whisking constantly and vigorously — you should hear the whisk hitting the bowl with a steady rhythm. Keep whisking for about 10-12 minutes, scraping down the sides occasionally with a rubber spatula.
- 4
After about 3 minutes of whisking, pour in 120 milliliters of dry Marsala wine in a slow, steady stream while continuing to whisk constantly. Do not stop whisking — adding the wine while actively whisking prevents clumping and helps create the emulsion.
- 5
Keep whisking vigorously. As you whisk, the mixture will go from pale yellow and foamy to thick, mousse-like, and visibly lighter in color — this transformation happens gradually over 8-10 minutes of constant whisking. You will see the volume increase significantly as air incorporates into the custard.
- 6
Stop whisking and check for doneness: the zabaglione should fall in thick, slow ribbons from the whisk back into the bowl, and reach 160°F (71°C) on an instant-read thermometer — this temperature kills any food safety risk from raw eggs. If it has not reached this temperature, continue whisking for 1-2 minutes more.
- 7
Remove the bowl from the heat immediately and continue whisking gently for 30 seconds to cool it slightly and stabilize the foam. Serve the zabaglione warm in small glasses or bowls, or transfer to a clean bowl, cover, and refrigerate for up to 4 hours to serve chilled. Warm zabaglione pairs beautifully with fresh berries, biscotti, or ladyfingers; chilled zabaglione is delicious on its own or layered into a parfait.
Tools you’ll need
- medium saucepan
- large stainless steel or glass bowl
- balloon whisk
- rubber spatula
- instant-read thermometer
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