Zabaglione Dessert Recipe

italian custard in glass with strawberries

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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!

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: Italian

Diet: Gluten Free

Servings:

Calories: 198kcal

Author: Mamma C

Equipment

double boiler

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

Most eggs sold in the U.S.A are not pasteurized. If using unpasteurized eggs, it's recommended to heat the yolks over simmering water until they reach a safe temperature (160 degrees F) to avoid the risk of salmonella.

If you use pasteurized eggs, they'll be safe to use without heating them. Just beat or whisk the yolks with the sugar and salt until the mixture is thick, frothy and pale yellow.

To Make a Different Amount: Use 1 tablespoon of sugar for each egg yolk. If you use just three eggs, you'll only need to heat them over simmering water for 4-5 minutes.

Nutrition