Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery.
Ingredients
Makes about 1 2/3 cups
Preparation
Step 1
Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total. Remove mixture from over water. Add cream and whisk until incorporated. Serve warm or chilled.
Step 2
(If serving chilled, zabaglione can be prepared 1 day ahead and refrigerated. Rewhisk before serving.)
Leave a Review
Reviews (10)
Back to TopDelicious! Rare to find a recipe that is so easy, quick and elegant. It's very light and delightful, perfect after dinner. I followed the recipe as written and layered the zabaglione into champagne glasses with fresh blueberries and peaches. You don't have to like Amaretto to love this - you mostly taste the almond flavor. The only challenge with this recipe is the 5 minutes of vigorous whisking by hand! In 3/4 filled champagne glasses, this recipe served four. Tasted wonderful both warm and chilled.
ginevra1
New England
8/17/2014
This is a great recipe for those of us who have not mastered the art of baking, but want to serve a nice dessert at a dinner party. I have made it a couple of times - once in the summer with berries, and once in the fall with white wine poached pears. Both were delicious! I don't have the right sized metal bowl, use a glass one. For me, it takes longer than 2 min to get to 140 degrees, but thickens up pretty quickly once it gets there. So my total cooking times is more like 6 min, with about two min at 140. Just trust your instinct, and keep whisking, and it's pretty fail safe.
marcie_nyc
Brooklyn, NY
10/26/2013
After just coming back from Italy, thought I would try this recipe. I followed it exactly and it came out perfect. Tastes just like the Zabaglione we had in Rome. Poured it over fresh fruit. A wonderful light desert!
Sandy1
San Diego CA
10/23/2010
so delicious and easy! i enjoy putting it over fresh fruit. in this case, i used ripe pears.
beavercity
new jersey
12/9/2008
Delicious and easy! I opted to make ahead and serve chilled over mixed fresh berries. The zabaglione was such a hit that I should have made double what I did. Will definitely make again soon.
JWalker5
SoCal
9/5/2008
Absolutely wonderful! Made this for tonight's dinner party. This was my first attempt at zabaglione and as such had cheesecake and sorbet as a back up. No need. Easy, but elegant rich, cool summer dessert when paired with fresh raspberries and blackberries. This is on my top 10 dessert list.
rmtarino
st. paul, mn
8/3/2008
GREAT recipe. I used this to make zabaglione at home for the first time, after having it out and loving it. There were so many different variations, but I'm glad I chose this one. It came out perfect, and was very easy. To make it even more delicious, I crumbled vanilla meringue cookies at the bottom of the dish, put the zabaglione over, topped with strawberries in a bit of aged balsamic and black pepper, and garnished with whipped cream and more crumbled meringue. Everyone thought it was impressive, but it was really simple to make so it'll become a go-to dessert recipe.
shoshd
San Francisco
4/24/2008
This was my first attempt at zabaglione, following extra yolks left over from making Seven Layers and having a couple problems. Wow! Yum! And I don't like amaretto. Extremely easy, didn't even put it on anything, just in cups with a spoon. Everyone devoured it.
Anonymous
Pasadena, CA
12/31/2006
This was a huge hit with mixed berries, layered in tall wine glasses. Beautiful & delicious & quick! I increased the recipe by 1/3 to get enough for 6 people. It became very thick when chilled, so I thinned it with a little milk. I think I will try it with regular instead of whipping cream the next time.
Kendall3
DC
11/22/2006
The Zabaglione came out perfect for the bread pudding I made. It was a great compliment to the dessert and was the only dessert out of 4 to completely dissapear at a party I took it to! Everyone enjoyed it. I used my grandmothers homemade portuguese anise (whiskey) instead of the armaretto. It was delicious!
smidgit
San Jose, CA
3/22/2006
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