Zabaglione
Warm egg-yolk & sweet-wine custard
Egg yolks, sugar and sweet Marsala whisk into a warm, airy custard, served in small glasses with chocolate and a sponge finger.
Warm custard, chocolate & a sponge fingerYolks, sugar, wine,
a little air and patience.
Zabaglione is a light, foamy custard made by whisking egg yolks, sugar and wine over gentle heat. Air gives it volume while the yolks thicken, creating a cream that falls from the whisk in soft ribbons. Sweet Marsala gives this version its rounded wine flavor.
Zabaione is another common spelling, and the dessert is part of Piedmontese cooking, with versions elsewhere in Italy. Wine choices and serving styles vary. The home recipe below keeps the warm preparation, with a little grated chocolate and a purchased sponge finger; it is served promptly rather than chilled.
Explore by food: Desserts
Let’s make zabaglione.
The retained five-yolk and Marsala preparation, served warm in four small glasses. Use an instant-read thermometer and a bowl that sits above the water.
Four small warm dessert glasses; sponge fingers are purchased.
What you’ll need
- 5 largeegg yolks, about 100 g
- 70 gcaster sugar
- 90 mlsweet Marsala wine
- 20 gdark chocolate, finely grated
- 4purchased savoiardi sponge fingers
- 750 mlwater, for the water bath
Cooking time includes heating the bath. The wine remains part of the dessert; this recipe does not claim that the alcohol cooks away. The selected recipe is for warm service, with no additional chill.
How to make it
- 01
Set up the bath
Put the water in a saucepan that securely supports a heatproof bowl, with its base above the water rather than touching it. Bring to a simmer, then keep the heat low. Put four small heatproof serving glasses nearby.
- 02
Combine the ingredients
In the bowl away from the heat, whisk yolks and sugar for 2–3 minutes until lighter and smooth. Whisk in the Marsala gradually.
- 03
Whisk over gentle heat
Set the bowl over the simmering water. Whisk continuously, reaching the sides and base, for about 7–10 minutes until the mixture is foamy, thick enough to leave a ribbon and reaches 82°C/180°F. Lift the bowl away briefly if it heats too quickly, continuing to whisk; avoid boiling or grainy, scrambled curds. Read the temperature within the custard, keeping the probe clear of the bowl.
- 04
Serve warm
Remove from the saucepan and whisk for another 30 seconds. Divide promptly among four glasses, scatter with the chocolate and add one sponge finger to each. Serve while warm and airy.
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