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The Ultimate Egg
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desserts

Zabaglione

Italian egg custard whipped to a froth with Marsala wine — served warm in a glass, spooned over berries, or eaten on its own with a small cookie. It takes about 8 minutes of whisking over a double boiler and tastes like something that should take much longer. Three ingredients, total.

Prep: 5 min Cook: 8 min Total: 13 min Serves: 4

Instructions

  1. Set a large heatproof bowl over a pot of gently simmering water. The bottom of the bowl must not touch the water.

  2. Add the egg yolks and sugar to the bowl. Whisk vigorously until the mixture is pale and slightly thickened, about 1 minute.

  3. Add the Marsala in a steady stream, whisking constantly.

  4. Continue whisking over the heat for 6 to 8 minutes. The zabaglione will triple in volume, become thick and foamy, and hold soft mounds when dropped from the whisk. It should reach about 160°F.

  5. Remove from heat immediately. Spoon into glasses or bowls. Serve warm, either on its own or over fresh berries with an amaretti cookie on the side.