Go Back
–+ servings
Zabaglione served in martini glasses over fresh blueberries and raspberries, with spoons.

How to Make Zabaglione

Bree Hester
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 15 minutes
Total Time 40 minutes
Course Dessert
Cuisine Italian
Servings 6 servings
Calories 296 kcal

Ingredients
  

  • 6 egg yolks
  • 1/3 cup sugar
  • 3/4 cup Marsala wine
  • 1 orange zested
  • 1 teaspoon vanilla
  • 1 cup heavy cream

Instructions
 

  • 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.
    Whisking zabaglione until golden yellow and thickened.
  • Whisk in the orange zest and vanilla, then let the zabaglione cool to room temperature, about 15 minutes.
    Zabaglione mixture cooling in a metal bowl with a spatula.
  • In a separate bowl, whip the heavy cream until soft peaks form.
    Fluffy whipped heavy cream in a stainless steel mixing bowl for baking or dessert recipes.
  • Gently fold the whipped cream into the zabaglione. The mixture should turn light and smooth.
    Gently folding whipped cream into the zabaglione mixture.
  • Spoon the zabaglione into glasses and enjoy!

Nutrition

Calories: 296kcalCarbohydrates: 20gProtein: 4gFat: 19gSaturated Fat: 11gSodium: 22mgFiber: 1g
Tried this recipe?Let us know how it was!