Zabaglione or Zabaione
A rich and creamy Italian dream dessert
Ingredients
- 6 large egg yolks
- 1/2 cup sugar
- 1/2 cup Marsala
- Pinch kosher salt
- Fresh berries for serving, optional
Instructions
- In a medium bowl, with electric hand beaters, beat the egg yolks and sugar until smooth and pale yellow (and sugar has dissolved), approximately 2-3 minutes. Add the Marsala wine and beat to combine for approximately 1 minute.
- Place the bowl over a small pot of simmering hot water (Bain Marie) over low heat making sure the bowl is not touching the water. Continue beating until you reach the desired thickness, approximately 10-15 minutes.
- Pour into dessert glasses or bowls, serve immediately or at room temperature.
- Sprinkle with cocoa, shaved chocolate or even fresh berries. Enjoy!
Notes
Traditionally Zabaglione is made with Marsala, but you can use Madeira, Sherry, Port or any other fortified wine. It is recommended that you use a drier wine, that is not too sweet. If you do use a sweet wine then you should cut back a bit on the sugar. Since Marsala is a big part of the dessert then be sure to choose a good quality brand.
Zabaglione is always best served warm or room temperature, but it will keep for up to 3-4 days in the fridge. It should be stored in the fridge in an airtight container tightly in plastic wrap. It is best to whisk it together vigorously for a minute or two before serving.
In France, zabaglione/zabaione is known as Sabayon and can be made with champagne.
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