A classic Italian zabaglione recipe that’s sweet, silky, creamy and incredibly delicious. Serve this sweet custard with savoiardi biscuits and berries.
Zabaglione is one of the easiest Italian desserts you can make. The trick is to take your time and heat the custard slowly to avoid scrambling the eggs. The end result will be a sweet and silky custard perfect for dunking biscuits into.
Hey I’m Emily and I’m so excited to be part of Amy’s summer series this year. I blog over at Inside The Rustic Kitchen where I share authentic and traditional Italian food that I make in my little Tuscan kitchen. Today I’m sharing such an easy and fun dessert that’s perfect for summer!
This Italian zabaglione recipe is such a classic dessert that is usually served warm although it can be served cold or as a sauce. When it’s served cold it’s often topped with whipped cream, I like to add some raspberries on top too. Served as a sauce, it’s delicious poured over fresh fruit.
How to make Italian Zabaglione
Zabaglione is made with egg yolks, sugar and marsala wine. Three ingredients are all you need for an authentic dessert that’s ready in around 10 minutes.
First I use an electric whisk to beat the egg yolks and sugar until it’s pale and thick. Place the egg mixture over a pot of simmering water, making sure that the bowl doesn’t touch the water and the water doesn’t boil. These two things are important so the eggs don’t cook too quickly and scramble.
Add the marsala wine whilst whisking the egg continuously. If the custard is heated too quickly the marsala will also be too strong. Keep the heat at medium/low for a perfect zabaglione. The eggs with froth up quite a lot and thicken, it can take some time to thicken around 5-10 minutes. Remove from the heat and spoon the mixture into small glasses.
Serve straight away with some savoiardi (lady finger) biscuits and fresh berries or chill in the fridge until ready to serve. Try adding some freshly whipped cream on top for some extra indulgence.
For more authentic Italian recipes try;
- Italian breakfast cake – ciambella allo yogurt
- Pici and Tuscan sausage ragu
- Mafalde pasta with butter and parmesan
Italian Zabaglione Recipe
6 medium egg yolks
4.4 oz (125g) caster sugar
3.3 fl oz (100 ml) Marsala
- Add the egg yolks and sugar to a large mixing bowl. Whisk together with an electric whisk until pale and thick.
- Place the bowl on top of a pot of hot water making sure the bowl doesn’t touch the water and the water doesn’t boil. Add the marsala wine whilst whisking constantly with a hand whisk. The eggs will froth up and thicken into a custard. This can take around 5-10 minutes. It’s important not to heat the custard too quickly as the eggs can scramble and the marsala alcohol won’t burn off quickly enough leaving a strong taste. once thick remove from the heat and spoon into glasses. Serve warm with
- Once the custard has thickened remove from the heat and spoon into glasses. Serve warm with savoiardi biscuits and berries or chill.
Note: Try adding some whipped cream on top if serving chilled or use as a sauce over fresh fruit.
*This recipe was tested and developed using metric measurements all imperial measurements are approximate.
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