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Zabaglione Recipe

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Classic Italian zabaglione is a light, airy custard made with egg yolks, sugar, and Marsala wine, whisked to perfection over a double boiler. This elegant dessert comes together in just 15 minutes and tastes absolutely divine served warm with fresh berries or crispy biscotti.

Ingredients

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  • 6 large egg yolks (room temperature)
  • ⅓ cup granulated sugar
  • ½ cup sweet Marsala wine
  • 1 teaspoon pure vanilla extract (optional)
  • Fresh berries for serving (optional)
  • Ladyfinger cookies or biscotti (optional)

Instructions

  1. Prepare your double boiler: Fill a medium saucepan with about 2 inches of water and bring it to a gentle simmer over medium heat. Place a heatproof bowl on top, making sure the bottom doesn’t touch the water. Reduce heat to medium-low to maintain a gentle simmer throughout the cooking process.
  2. Combine ingredients: In the heatproof bowl, whisk together the egg yolks and sugar vigorously for about 1 minute until the mixture becomes pale yellow and slightly thickened. This initial whisking helps dissolve the sugar and starts incorporating air.
  3. Add the wine: Pour in the Marsala wine and vanilla extract (if using), whisking constantly to combine everything smoothly. The mixture will become thinner at this point—that’s completely normal.
  4. Cook and whisk continuously: Place the bowl over the simmering water and begin whisking constantly in a figure-eight or circular motion. This is the key step that transforms the liquid into that signature fluffy foam. Keep whisking for 8-12 minutes without stopping. Your arm might get tired, but this constant motion prevents the eggs from scrambling and incorporates air to create volume.
  5. Watch for the right consistency: The zabaglione is ready when it has roughly tripled in volume, turned pale and frothy, and ribbons that fall from the whisk hold their shape on the surface for a few seconds before dissolving. It should coat the back of a spoon and register between 160-170°F (71-77°C) on a thermometer. The mixture will be thick, creamy, and have a mousse-like texture.
  6. Remove from heat: Once the zabaglione reaches the proper consistency, immediately remove the bowl from the heat to prevent overcooking. Give it a few final whisks off the heat.
  7. Serve immediately: Divide the warm zabaglione among four serving glasses or bowls. Serve right away while it’s still warm and at its fluffiest, topped with fresh berries, alongside cookies, or simply on its own.

Notes

  • Temperature matters: Keep the heat gentle—if the water boils vigorously, the eggs can scramble. You want steady steam, not a rolling boil.
  • Don’t stop whisking: Continuous whisking is essential for incorporating air and preventing the eggs from cooking unevenly.
  • Room temperature eggs: Cold eggs take longer to thicken and may not achieve the same volume.
  • Serving temperature: Zabaglione is traditionally served warm, but you can also chill it for a cold dessert. Note that it will deflate slightly as it cools.
  • Wine quality: Use a Marsala you’d actually drink—the quality significantly impacts the final flavor.
  • Leftover storage: Best enjoyed immediately, but leftovers can be refrigerated in an airtight container for up to 24 hours. The texture will be denser after chilling.

Nutrition

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