Zabaglione is a rich Italian custard made with eggs, sugar, and Marsala wine.
Here’s how to make it at home.
Zabaglione is a simple Italian dessert made of egg yolks, sugar, and Marsala wine.
Annika Panikker
Where Does Zabaglione Come From?
This dessert is classified as a ‘caudle’ rather than a custard.
A ‘caudle’ is a sauce used as a custard to fill pies or tarts.
Annika Panikker
The original pre-sixteenth century version was a drink made or wine or ale thickened with egg yolks."
A Lower Sugar Zabaglione Recipe
I have since found similar recipes calling for half as much sugar.
So, I would suggest 1/3 to 1/2 a cup, depending on taste.
Annika Panikker
This is actually quite easy to make.
Tips for Preparing the Custard
More Classic Italian Desserts to Try!
Pour in the Marsala.
Annika Panikker
Fill a pot halfway with water, and bring the water to a simmer.
Reduce the heat to maintain the simmer.
Set the bowl containing the custard mixture over the water.
Annika Panikker
Note: the bottom of the bowl should not touch the water.
This ensures a gentle, even heat thickens the mixture without curdling it.
Whisking traps air in the yolks for a light, fluffy mixture.
Annika Panikker
Continue whisking for several minutes, until the mixture triples in volume, froths up, and becomes pale.
When the custard reaches the desired consistency, take the container of custard out of the pot.
Slightly thickened, the custard can be used as a sauce.
Annika Panikker
Longer cooking will thicken the custard further, giving it the texture of mousse.
Continue whisking for a minute or two to prevent the custard from sticking to its container.
Add the whipped cream to the cooled custard and use a whisk to gently fold them together.
Annika Panikker
Reserve some of the whipped cream to serve on top.
Ladle the zabaglione into individual dishes.
Serve with whipped cream, berries, and/or cookies, such asbiscotti.
Annika Panikker
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Annika Panikker
