How to Make Zabaglione

zabaglione recipe

How to Make Zabaglione – A marsala custard lightened with whipped cream served in a glass with sliced strawberries. This is a light and elegant dessert.

I know that technically this is not a cookie. I hope that you will forgive me. But it can be a holiday dessert, and a very practical recipe to have in your pocket. Simple, elegant, and perfect for a holiday party. Make it earlier in the day and add a few berries and dessert is done.

Zabaglione is an Italian dessert staple made from egg yolks, Marsala wine, and sugar. The beauty of this dessert is that it is made from items I always have in my pantry or fridge. I make Chicken Marsala Pasta all the time, so I am happy to have another use for this ingredient. My sister is a chef and we talk a lot about what we would make if we were on a cooking show like Top Chef or Chopped. She is not a big fan of baking, or even desserts really, but she says that zabaglione is what she would make if asked to make a dessert. You barely need a recipe – it is a few egg yolks, some sugar and a splash of wine. I could remember that under the pressure of a cooking contest, couldn’t you? It is incredibly versatile. Spoon some over fresh berries like I often do, add a few cookies to dip, or just serve straight up in a beautiful glass.

I have recently become ambassador for Safest Choice™, a proud member of their Darling Dozen. They make pasteurized eggs that free me of fear when making anything with eggs. Hollandaise, eggnog, cookie dough, tiramisu, you name it. I have had salmonella before and it is absolutely no picnic, so I am very cautious when it comes to eating raw eggs or making egg dishes that do not cook all the way through. These eggs taste exactly like a regular egg, they just have gone through gentle water bath pasteurization. Safest Choice eggs are from vegetarian-fed hens that are hormone and antibiotic free. You can find them in most grocery stores, if not, ask your grocery manager to stock them for you. Did I also mention that they are running a $500 giveaway?

zabaglione recipe6 egg yolks
1/3 cup sugar
3/4 cup Marsala wine
1 cup heavy cream
zest of one orange
1 teaspoon vanilla

zabaglione recipe Add the egg yolks, sugar, and Marsala to a double boiler, or if you are like me and do not have a double boiler, a heat proof bowl will do.

https://www.facebook.com/SafeEggs/app_511933055498349Set the bowl over a pan of simmering water. The bowl should not be touching the water, we want to heat it gently, not scramble the eggs. Start to whisk using an electric mixer, or if your arms could use workout, a whisk. Mine totally could use the workout, I should have done this by hand.

zabaglione recipeIt is going to take about 10 minutes, but the eggs will turn a golden yellow and get really thick. It will triple in volume and be like a runny-ish pudding.

zabaglione recipeAt this point, you could cool it down a little and serve it. But, you all know me, I cannot leave well enough alone.

zabaglione recipeI like to lighten it up and add 1 cup of whipped cream. This makes the end result so fluffy and light. Like little clouds of Italian heaven. Trust.

zabaglione recipeGently fold the cream into the egg mixture.

See how light and fluffy it is?

zabaglione recipeI sometimes like to add orange zest and vanilla bean or extract to finish. You don’t have to, and I am not sure how traditional it is to flavor zabaglione, but I say live a little.

zabaglione recipeSpoon into a glass and enjoy!

zabaglione recipe

Zabaglione

Yield: makes 2 cups

How to make zabaglione - whipped custard with Marsala and orange. Serve with fresh berries.

Ingredients

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

Instructions

  1. Add the egg yolks, sugar, and Marsala to a double boiler, or if you are like me and do not have a double boiler, a heat proof bowl.
  2. Set the bowl over a pan of simmering water. The bowl should not be touching the water, we want to heat it gently, not scramble the eggs. Start to whisk using an electric mixer, or if your arms could use workout, a whisk.
  3. It is going to take about 10 minutes, but the eggs will turn a golden yellow and get really thick. It will triple in volume and be like a runny-ish pudding. At this point, you could cool it down a little and serve it.
  4. I like to lighten it up and add 1 cup of whipped cream. Gently fold the cream into the egg mixture.
  5. I sometimes like to add orange zest and vanilla bean or extract to finish.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Week 10 of 12 Weeks of Christmas Treats hosted by Meal Planning Magic.


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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 25 Comments

  1. Books n' Cooks

    This looked wonderful! A night light option for the holidays!

    1. bakedbree

      It is perfect for that! It is light and airy and so easy to make.

  2. Katrina @ Warm Vanilla Sugar

    I’ve never heard of this before, but it sounds awesome!

    1. bakedbree

      It is! So simple and perfect and easy.

  3. Chung-Ah | Damn Delicious

    This is new to me too but I absolutely love it!

    1. bakedbree

      You will love this dessert! It was so nice to meet you this weekend! I hope that you had fun and learned a lot.

  4. Ahu

    Beautiful! My dad loves this dessert – it always looks so pretty.

  5. Katie @ Blonde Ambition

    How neat! I’ve never heard of zabaglione before, but I am not one to say no to wine with my dessert 🙂

  6. Stephanie

    This looks fabulous!! I have a dinner party on the 14th with guests that I’ve forced piles of baking on all.year.long so a light and fruit dessert seems perfect!

    1. bakedbree

      Sounds like the perfect dessert for you!

  7. Susan Geyer

    This looks so divine! I have always wanted to try zabaglione but I am allergic (very!) to alcohol. Does the liquid added have to be alcohol based or can another liquid be used? Susan

    1. bakedbree

      You could use a juice like lemon, but then it is more like a curd. But I am guessing that it would be amazing.

  8. Elizabeth@ Food Ramblings

    yum! looks great!

    1. bakedbree

      thank you Elizabeth! I love this dessert.

  9. Loretta | A Finn In The Kitchen

    I would just eat this straight out of the bowl! It looks incredibly delicious.

    1. bakedbree

      It is Loretta!

  10. Julia {The Roasted Root}

    I had never heard of zabaglione until reading your post and it sounds fabulous. I enjoy cooking with marsala wine and I bet it gives the creamy treat a unique, full-bodied flavor. This is so light yet satisfying. LOVE it!

    1. bakedbree

      You will adore this!!! If you like Marsala, you will want to dip just about everything in it.

  11. jodie taylor

    I just stumbled upon your website today! I’m so happy to find such great recipes and beautiful pictures. Everything looks so delicious, I don’t know where to start! Good thing I’m headed to the grocery store for supplies later today 🙂 As I was reading your “about me” section, I noticed that your husband is in the CG…we’re a CG family as well, currently living in the San Francisco area. So great to see another Coastie wife showcasing her talent so amazingly!

    1. bakedbree

      Jealous! Loved living in CA! Welcome!

  12. Annamaria @ Bakewell Junction

    Bree – This looks delicious. I would love this any time of the year.

    1. bakedbree

      Thank you Annamaria! It is!

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