Zabaglione
A silky Italian custard dessert made by whisking egg yolks with sweet wine and sugar over gentle heat. Light, elegant, and ready in 10 minutes—perfect served warm or chilled with fresh berries.
- Total time
- 12 min
- Servings
- 4
- Calories
- 142
- Protein
- 3g
Ingredients
- 4 whole large egg yolks
- 3 tablespoons granulated sugar
- ¼ cup sweet Marsala wine
- ⅛ teaspoon salt
Instructions
- 1
Fill a medium pot with 2 inches of water and bring it to a boil over high heat until you see large bubbles breaking the surface rapidly, about 5 minutes.
- 2
Place a heatproof mixing bowl on top of the pot so it sits just above the water but doesn't touch it—the bowl should rest on the pot's rim like a lid.
- 3
Add the 4 egg yolks and 3 tablespoons of sugar to the bowl and whisk constantly with a wire whisk for 2 minutes until the mixture lightens in color and becomes thick, foamy, and pale yellow.
- 4
Pour the 0.25 cup Marsala wine slowly into the egg mixture while whisking continuously, integrating it fully so no streaks of liquid remain.
- 5
Continue whisking constantly over the gentle heat for 4 minutes until the zabaglione reaches the consistency of soft mousse—the whisk should leave a ribbon pattern that slowly falls back into the mixture.
- 6
Remove the bowl from the heat and whisk in the 0.125 teaspoon of salt, stirring for 30 seconds to blend evenly.
- 7
Pour the warm zabaglione into four serving glasses or bowls immediately, filling each about three-quarters full, and serve right away while fluffy and warm.
Tools you’ll need
- medium pot
- heatproof mixing bowl
- wire whisk
- serving glasses or bowls
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