Zabaglione
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:serves 4
- 6large egg yolks
- ½cup sugar
- ¾cup dry Marsala wine
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
216 calories; 7 grams fat; 2 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 0 grams dietary fiber; 25 grams sugars; 4 grams protein; 15 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Fill the base of a double boiler with ½ inch water and put it over medium heat. In the top of a double boiler, whisk together the egg yolks and sugar until pale and thick -- this will take about 3 minutes of vigorous whisking.
- Step 2
When the water comes to a simmer, whisk the Marsala into the eggs and set the top pan over the simmering base. Continue whisking, scraping the entire base of the pan as you go. The zabaglione will become fluffy and foamy and will begin to gain in volume. Remove from the heat and continue whisking so it doesn't overcook. Return to the heat if you need to. It is done when it clings to a spoon like a loose pudding. Spoon into 4 small glass dishes or low stemmed glasses. Serve warm or chilled, with a dish of biscotti.
Private Notes
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Cooking Notes
Lynne
I've used my electric hand mixer with whisk attachments for the past 20 years and have always had an excellent consistency. I use Triple Sec in place of Marsala occasionally and serve over strawberries.
Peter
This recipe is fine when served straight from the double boiler hot ! However when allowed to cool in the fridge the alcohol separates from the beaten egg - looks unappetizing, tastes ok but not something I would make deliberately for this result.
Alicia
I have substituted white port or limoncello for the Marsala with great success. I’ve also served over fresh berries. Scrumptious!
Barbara Gill
why does it split and how to avoid it?
sue
As I was whisking by hand over simmering water, I began wondering what temperature the mixture needed for success. The first source I found says 145 to 150F. Got out my infrared thermometer and aimed it at the foamy mixture. That temperature worked.
Rick
Very much enjoyed by guests. Added blueberries and strawberries in the past. It really thickened very quickly at the end this time - perhaps a bit too much - keep an eye on it once it starts to thicken so as not to get too thick.
Barbara
I used amaretto and a little water instead of marsala. delicious!
Peter
This recipe is fine when served straight from the double boiler hot ! However when allowed to cool in the fridge the alcohol separates from the beaten egg - looks unappetizing, tastes ok but not something I would make deliberately for this result.
Lynne
I've used my electric hand mixer with whisk attachments for the past 20 years and have always had an excellent consistency. I use Triple Sec in place of Marsala occasionally and serve over strawberries.
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