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Zabaglione

Zabaglione

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
CHIARA

CHIARA

This is my favorite dessert recipe; serve with fresh raspberries, cookies, or vanilla ice cream!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 256 mg
  • 85%
  • Sodium:
  • 12 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. In top of a double boiler over simmering water, mix together egg yolks and sugar until sugar has dissolved. Stir in Marsala.
  2. Whisk mixture until it is thick and foamy; continue cooking, whisking constantly, until mixture is thick and very hot to the touch. Remove from heat and serve immediately over fresh berries in dessert bowls or wine glasses.
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Reviews

MOUSIE206
91

MOUSIE206

2/11/2004

Note that sugar should be added gradually to eggs in double boiler and should be whisked not just stirred. Don't add the wine until sugar and eggs have a custard-like consistency or the alcohol will burn off by the time it's ready. It can also be served at room temperature.

laughingmagpie
65

laughingmagpie

9/1/2008

Not quite as good as my trad. recipe. I disagree with mousie about the steps. I have always combined all the ingredients then put it over simmering water and whisked it until nice and fluffy. Served over broken lady fingers and seasonal fruit. Fabulous finish to an Italian meal. My recipe 12 egg yolks 1/2 cup superfine (berry) sugar 3/4 cup Marsala Whisk until custard has tripled in volume and tempature reaches 140 degrees

IMVINTAGE
42

IMVINTAGE

7/1/2006

Loved this! I incorporated a couple of suggestions from a couple of recipes along w/ Mousie's review. You need to whisk vigorously & don't allow the simmering water to touch the bottom of the custard pan. I did as Mousie suggested & allowed it to thicken before adding the wine (I used Muscat instead of Marsala) & the wine thinned it out quite a bit but it soon thickened right back up. I served it in vintage sherbet glasses & topped each w/ two beautiful, huge strawberries & sprinkled a little raw sugar over it all. Wsa beautiful & had an awesome flavor!

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