🍮 Zabaglione
Zabaglione, or zabaione, is an Italian dessert of egg yolks, sugar and Marsala wine whisked over gentle heat until they triple in volume. It turns into a warm, frothy, custard-like foam with a sweet, boozy flavour. It is served right away in glasses, on its own or spooned over fresh berries.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 egg yolks
- 60 g sugar
- 80 ml Marsala wine
- 200 g fresh berries, to serve (optional)
Method
- Set a heatproof bowl over a pan of barely simmering water, without the bowl touching the water.
- Whisk the yolks and sugar in the bowl until pale.
- Add the Marsala and keep whisking for 8–10 minutes until the mixture is thick, foamy and holds a trail.
- Spoon into glasses and serve at once, with berries if you like.
How to make it lighter
- Serve a small glass and pile fresh berries underneath to make the portion feel bigger.
- Cut the sugar slightly; the Marsala already brings sweetness.
- Treat it as a shared dessert: one batch easily serves four.
History
Zabaione is closely associated with Piedmont and Turin, and several stories credit its invention to a 16th-century cook or friar, though none is documented. Marsala, a fortified wine from Sicily, became its classic flavouring.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →