Classic Zabaglione

4.5
(4)

Master the classic Italian dessert recipe of zabaglione (a decadent custard made with egg yolks, sweet wine, and sugar) with this versatile zabaglione dessert how-to. Serve it with fresh fruit, spooned on top of cake, or as a dunking sauce for crunchy cookies like biscotti.

Classic Zabaglione
Prep Time:
15 mins
Cook Time:
13 mins
Total Time:
28 mins
Servings:
8
Yield:
2 cups

Ingredients

  • 6 egg yolks

  • ½ cup sugar

  • cup sweet Marsala

  • teaspoon salt

  • teaspoon freshly grated nutmeg or ground cinnamon (optional)

  • 1 teaspoon vanilla

Directions

  1. In a large bowl combine egg yolks and sugar. Beat with an electric mixer on medium to high speed until the mixture is thick and lemon-colored and the sugar is dissolved. Beat in Marsala, salt, and, if desired, nutmeg.

  2. Transfer mixture to the top of a double boiler. Place over gently boiling water (upper pan should not touch water). Cook, beating constantly with the electric mixer on medium speed, about 13 minutes or until mixture is thick, triple in volume, and an instant-read thermometer inserted in center of mixture registers 145°F and holds that temperature for 3-1/2 minutes (or until thermometer registers 165°F). Stir in vanilla. Serve immediately or chill completely before serving.

Serving Suggestions:

Serve with fresh fruit. Use as a filling or topping for cake or pastries. Serve with sorbet or ice cream. Fold in whipped cream for a mousse or freeze the mixture for a semifreddo.

Nutrition Facts (per serving)

101 Calories
3g Fat
16g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 101
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 138mg 46%
Sodium 169mg 7%
Total Carbohydrate 16g 6%
Total Sugars 13g
Protein 2g
Calcium 20.2mg 2%
Iron 0.4mg 2%
Potassium 15mg 0%
Folate, total 20.2mcg
Vitamin B-12 0.2mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles