Description
Zabaglione is a classic Italian wine custard made with egg yolks, sugar, and Marsala wine, whipped over gentle heat until light and fluffy. This authentic recipe creates a rich, airy dessert served warm over fruits or baked goods, or chilled as a mousse with whipped cream.
Ingredients
Scale
Zabaglione Ingredients
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/4 cup Marsala wine (or Vin Santo, Moscato d’Asti)
- Pinch of salt
- 1 tsp fresh lemon juice (optional)
Instructions
- Prepare the Bain-Marie: Fill a medium saucepan with 2 inches of water and bring it to a gentle simmer, ensuring it is not boiling. Place a copper or heatproof glass bowl on top, making sure the bowl does not touch the water.
- Whisk Yolks and Sugar: Off the heat, whisk the egg yolks and granulated sugar together vigorously until the mixture becomes pale and thick, which takes about 2 minutes.
- Add Wine and Seasoning: Slowly whisk in the Marsala wine, pinch of salt, and lemon juice if using until the mixture is fully combined and smooth.
- Cook Over Gentle Heat: Set the bowl over the simmering water and whisk constantly for 7 to 10 minutes. Continue until the mixture triples in volume and holds soft peaks, tested by an 8-second spoon trail.
- Serve Immediately: Spoon the warm zabaglione over berries, panettone, or cookies. For a mousse version, allow it to cool slightly, fold in whipped cream, and chill before serving.
Notes
- Use a copper bowl to achieve the best texture and stability in the custard.
- Never stop whisking while cooking over heat to avoid curdling.
- Experiment with different wines like Marsala for a classic flavor, Vin Santo for depth, or Moscato d’Asti for a light, floral note.
- For make-ahead options, chill the zabaglione and serve with whipped cream or store in a siphon for a light, airy presentation.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 30 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 330 mg
