Zabaione (Zabaglione)
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Origin
Region: Piedmont / Emilia-Romagna
Historical Context: A historic custard dating back to the 15th century royal courts. It is traditionally credited to the Franciscan monk Pasquale de' Baylon in Turin, who recommended it to parishoners as a strengthening tonic.
Description
An ethereal, warm, frothy dessert custard whipped up in minutes over a water bath using only three basic components: fresh egg yolks, granulated sugar, and a generous stream of sweet, fortified Sicilian Marsala wine.
Presentation
Poured warm into delicate crystal coupe glasses or footed bowls. It is served with crisp cookies like ladyfingers or cantucci for dipping, or spooned over fresh summer figs and berries.
Ingredients
4 large fresh egg yolks (at room temperature)
80g granulated sugar
80ml sweet Marsala wine (or dry white wine / Moscato)
Step-by-Step Directions
Setup Water Bath: Bring an inch of water to a bare simmer in a saucepan. Find a heatproof glass or copper bowl that sits snugly on top of the pan without its base touching the water underneath.
Combine Ingredients: In the heatproof bowl (off the heat), vigorously whisk the egg yolks and granulated sugar together for 2 minutes until pale and slightly thickened.
Add Alcohol: Whisk the Marsala wine slowly into the sweetened egg yolks until completely uniform.
Cook and Whisk: Place the bowl over the simmering water bath. Using a wire balloon whisk or an electric hand mixer on low, beat the mixture constantly for 8–10 minutes.
Watch Volume: The mixture will expand dramatically into a thick, frothy, pale-yellow foam that holds soft ribbons when the whisk is lifted. Do not let the water boil too hard underneath.
Serve Warm: Remove the bowl from the heat immediately and pour the warm, aerated mousse into glasses. Serve right away before the foam separates.
Optional Variations
Zabaione Freddo: Once fully whipped over heat, place the bowl over ice and continue whisking until cold, then fold in 100ml of whipped heavy cream for a cold summer parfait cream.
Cooking Tips
Constant, uninterrupted whisking is essential. If you stop stirring for even twenty seconds while the bowl is over the heat, the egg yolks will scramble against the hot sides of the bowl, leaving hard yellow flecks in your custard.
Nutrition Facts
Calories: 150 kcal
Carbohydrates: 19g
Protein: 3g
Fat: 5g
Sodium: 15mg
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