Classic Italian Zabaglione (Printable)

Silky Italian custard made with egg yolks, sugar and Marsala wine, served warm with fresh berries.

# What You'll Need:

→ Custard Base

01 - 6 large egg yolks
02 - 1/2 cup granulated sugar
03 - 1/2 cup Marsala wine or dry sherry

→ Optional Servings

04 - Fresh berries for garnish
05 - Ladyfingers or biscotti for dipping

# Directions:

01 - Fill a medium saucepan with about 2 inches of water and bring to a gentle simmer over medium heat.
02 - In a large, heatproof bowl, whisk together egg yolks and sugar until pale and slightly thickened, about 2 minutes.
03 - Place the bowl over the simmering water, ensuring the bottom does not touch the water surface.
04 - Gradually pour in Marsala wine while whisking constantly to prevent curdling.
05 - Continue whisking vigorously for 8-10 minutes until the mixture triples in volume and forms thick, soft ribbons when the whisk is lifted.
06 - Remove from heat and portion into dessert glasses or bowls while still warm.
07 - Top with fresh berries or serve alongside ladyfingers and biscotti for dipping, if desired.

# Cooking Tips:

01 -
  • It transforms three humble ingredients into something that feels like magic
  • The texture is unlike anything youve ever tasted, warm and cloudlike
  • Ready in twenty minutes but tastes like you worked for hours
02 -
  • If the mixture starts to look grainy or curdle, immediately pull the bowl from the heat and whisk furiously while pressing the bottom against a cool surface
  • The custard will not hold its fluffy texture forever, so serve it within fifteen minutes of finishing for the best experience
03 -
  • Use a copper bowl if you have one, the reaction with egg whites creates a more stable foam even though we are mostly working with yolks
  • Get everything measured and ready before you start, once you begin whisking you cannot stop

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