You can make this Zabaglione Dessert Recipe in 15 minutes! You'll love this Italian custard made with sweetened egg yolks and Marsala wine, heated to a safe temperature. Layer it with strawberries for an easy, elegant dessert!
Don't you want to dive into that pillowy, luscious, Italian zabaglione?! It looks like a dream and tastes like heaven.
Except it's slightly sinful, with a boozy accent. Yum!
Pronounced (zah-bah-YOHL-nay), this frothy egg yolk dessert is sometimes spelled "zabione." It's similar to its breakfast counterpart, Uovo Sbattuto, but includes wine instead of espresso.
Salute!!
Recipe ingredients
Egg yolks: You'll need six yolks for this recipe and can save the egg whites for another use.
If you can find pasteurized eggs, you can safely use the yolks without heating them. But, most eggs sold in America aren't pasteurized. You'll need to heat the beaten yolks over simmering water until the mixture coats a metal spoon with film, bubbles at the edges or reaches 160 degrees F, according to The American Egg Board.
It helps to use a double boiler (affiliate link), but you could use a stainless or glass bowl that fits over a pot.
Sugar: Cane sugar works best, but you can use Stevia or allulose (such as Truvia), if you need a sugar substitute.
Wine: Traditional zabaglione calls for sweet Marsala wine, but you can use sherry or port instead. If needed, you can omit the wine for an alcohol-free version.
Berries: I like to serve zabaglione with berries. Strawberries or raspberries work best, but you could try blueberries or blackberries.
How to make it
See the card at the end of this post for the full recipe, but here's an overview.
- Separate six egg yolks and place them in a stainless or glass bowl that will fit over a pot. Add sugar and salt.
- Place the bowl over a pot of simmering water and beat the eggs, sugar and salt until combined.
- Pour in the wine.
- Continue to beat the mixture over the double boiler until thick, frothy and pale yellow, allowing up to 10 minutes.
Recipe tips
- To adjust the servings, use one tablespoon of sugar per egg yolk.
- If you use fewer egg yolks, you'll probably need to reduce the time to heat them over simmering water.
What to serve with it
Serve this Italian custard dessert in stemmed glasses or dessert bowls, layered with quartered strawberries. It's delicious with crunchy almond biscotti cookies or hazelnut biscotti on the side for dipping. You also could add chopped pistachios.
Or, use the zabaglione custard to accent another dessert. Spoon it over ciambella cake, low-fat pound cake or chocolate Torta Caprese.
What to do with the unused egg whites
Refrigerate the leftover egg whites in a sealed container for up to two days. Use them to make scrambled eggs, egg-white omelets, Foolproof Lemon Meringue Pie, Pecan Meringue Cookies or Raspberry Angel Food Cake.
You also could freeze the egg whites in a muffin tin or ice tray, then transfer them to a zip-top freezer bag. Store them in the freezer for up to 12 months. Thaw them overnight in the refrigerator before using them.
More dessert recipes to try
- Tiramisu with Zabaglione
- Italian Dessert Strawberries
- Chocolate Liqueur Recipe
- Almond Pizzelle
- Strawberry Pie with Amaretto
Enjoy!
If you try this Zabaglione Dessert Recipe, please leave a comment and a rating!
Zabaglione Dessert Recipe
Equipment
Ingredients
- 8-12 medium strawberries for serving (Optional. Can use other berries.)
- 6 extra-large egg yolks (see notes)
- 6 Tablespoons granulated sugar (or 6 packets of Stevia)
- 2 sprinkles salt
- 3 ounces Marsala wine (6 tablespoons. Can omit if needed.)
- 4 almond biscotti cookies for serving (optional)
Instructions
- If using strawberries, rinse them and pat them dry. Cut out and discard the green stems. Cut the berries in half, then in half again. Set them aside.
- For Unpasteurized Eggs: Add an inch of hot water to the bottom of a double boiler, if you have one. Otherwise, use a medium pot that a stainless or glass bowl can sit on top of. Set the pot on the stove over medium-high heat and cover the pot until the water is nearly boiling. Lower the heat to medium so the water is simmering, not boiling.
- While the water is heating, separate the yolks from six eggs. Crack an egg, let the whites ooze out into a container and transfer the yolk back and forth between the two eggshell halves until the whites have all dripped out. Place the yolk into a stainless steel or glass bowl that fits on top of your pot. Continue with the remaining eggs. (Refrigerate the whites in a sealed container for another use within two days, or freeze them.)
- Add the sugar and salt to the egg yolks and place the bowl atop the pot of simmering water. Beat on low with a hand mixer to combine, then add the wine. Beat on low (or whisk using a figure-8 motion) for 10 minutes. Periodically check the water underneath to make sure it's not boiling. Lower the heat if needed, so the water stays simmering. Make sure the water is not touching the bottom of the bowl of yolks.
- The zabaglione is done when it is thick, frothy and pale yellow. A safe temperature for the eggs is 160 degrees F.
- To serve, spoon half of the zabaglione into four stemmed martini glasses or dessert bowls. Spoon half of the strawberries on top of the zabaglione in the glasses or bowls. Top with the remaining zabaglione, then add the rest of the strawberries on top. You can serve each portion with one almond biscotti cookie, if desired.
Notes
Nutrition
(Recipe Source: Cooking with Mamma C)
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