Sweet Italian Zabaione with Marsala Wine
A Classic Creamy Italian Dessert
Zabaione, also known as Zabaglione, is an iconic Italian dessert made from egg yolks, sugar, and sweet Marsala wine. This frothy delight is a simple yet decadent treat perfect for any occasion.
- 30 min
- 4
- Intermediate
Ingredients
For the Zabaione Base
For Serving
Preparation
Preparing the Zabaione Base
Simmer Water
Fill a saucepan with about 1 inch of water and bring it to a simmer over medium heat.
Whisk Yolks and Sugar
In a metal bowl, whisk together egg yolks and sugar until combined and lightened in color.
Add Marsala Wine
Whisk in the Marsala wine slowly until well blended.
Cooking the Zabaione
Set Up Double Boiler
Place the metal bowl over the simmering water, ensuring it's not touching the water.
Never let the bowl's bottom touch the water, as it may curdle the eggs.
Continuous Whisking
Whisk the mixture continuously to prevent the eggs from cooking.
Use an electric hand mixer to whisk the Zabaione for a fluffier texture.
Thicken and Froth
Continue to whisk for about 10-15 minutes until the mixture triples in volume and reaches a thickened and frothy consistency.
Cooking Process
Simmering Preparation
Keep the water at a gentle simmer without boiling for controlled cooking.
Whisking Technique
Continuously whisk the mixture without stopping to ensure even cooking.
Volume Increase
Keep whisking until the mixture is light and has tripled in volume.
Plating & Serving
Sweet Italian Zabaione with Marsala Wine
Sweet Italian Zabaione with Marsala Wine
Plate the Zabaione
Pour the luscious zabaione into individual serving glasses or bowls and top with fresh berries. Serve immediately with a side of amaretti or ladyfingers for dipping.