This delightfully creamy dessert may look fancy in a glass, but learning How To Make Zabaglione is easier than you think.
Zabaglione is an Italian dessert staple made from egg yolks, Marsala wine, and sugar. It’s simple, elegant, and perfect for a holiday party. You can even make it earlier in the day, then just add a few berries to make this sweet treat a real showstopper. Best of all, it calls for ingredients I always have on hand.
My sister is a chef, and we talk a lot about what we’d make if we were on a cooking show like Top Chef or Chopped. She’s not a big fan of baking, or even desserts, really, but she says that zabaglione is what she’d make if asked to make a dessert. You barely need a recipe—it’s just a few egg yolks, some sugar, and a splash of wine. I could remember that under a ticking timer, couldn’t you?
All in all, zabaglione is incredibly versatile. I usually spoon some over fresh berries, but it’s also delicious as a cookie dip. You can even serve it straight. There’s no wrong way to enjoy this delightful dessert.
Easy does it—zabaglione and gentle heat
First off, you don’t need a posh double boiler to make zabaglione. I’ve been meaning to buy one, but until then, a heatproof bowl works just fine. What’s more important is the gentle, simmering heat. Whether you own an electric stove or a gas stove like me, I think we all know that direct heat of any kind will cause your eggs to cook too fast—nobody wants sweetened scrambled eggs. However, using a bowl over simmering water provides the heat your yolks need so you can whisk the mixture into a light, foamy custard.
How do I store leftovers?
Zabaglione is best enjoyed the day you make it. However, you can refrigerate any leftovers for up to 2 days. I prefer storing them in their individual serving glasses covered with plastic wrap. You’ll have less chance of the zabaglione losing its fluffiness. You can also store it in a bigger container as long as you seal it super tight with parchment or plastic wrap directly on the surface. Then, add the lid. Weird, I know, but this extra step reduces the chance of skin forming and keeps the zabaglione from deflating too much.
Serving suggestions
My favorite pairing is fresh fruit, basically any berry. Cookies made for teatimes and Italian cafes work, too—especially Ladyfingers and Biscotti. I’m particularly partial to Pignoli Cookies, an Italian favorite made from almond paste and pine nuts. And for the holidays, I’ll serve zabaglione in a glass topped with these cute Candy Cane Cookies!
How to Make Zabaglione
Ingredients Â
- 6 egg yolks
- 1/3 cup sugar
- 3/4 cup Marsala wine
- 1 orange zested
- 1 teaspoon vanilla
- 1 cup heavy cream
InstructionsÂ
- Add about an inch of water to a saucepan. Set it over medium-low heat so that it reaches a gentle simmer. Place a heatproof bowl on top and make sure the bottom does not touch the water.
- Add the egg yolks, sugar, and Marsala wine to your bowl. Whisk until combined.
- Continue whisking for about 10 minutes or until the mixture thickens and triples in volume. It should turn a golden yellow and have the consistency of loose pudding. Remove the bowl from the heat.
- Whisk in the orange zest and vanilla, then let the zabaglione cool to room temperature, about 15 minutes.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the zabaglione. The mixture should turn light and smooth.
- Spoon the zabaglione into glasses and enjoy!
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