Recipes Desserts Custards, Puddings & Mousse Pudding Zabaglione with Strawberries 5.0 (1) Add your rating & review Here we serve the zabaglione hot when it's just made, but if you want to prepare the dish ahead of time, mix the zabaglione with whipped cream and refrigerate it as described in the first variation below.Plus: More Dessert Recipes and TipsRecipe from: Quick From Scratch Italian Cookbook By Food & Wine Test Kitchen Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Food & Wine's Editorial Guidelines Updated on July 31, 2018 Rate PRINT Share Trending Videos Close this video player An Italian dessert made with egg yolks, sugar and sweet wine, zabaglione is a no-bake dessert that can be served hot. Here we serve the zabaglione hot when it's just made, but if you want to prepare the dish ahead of time, mix the zabaglione with whipped cream and refrigerate it as described in the first variation below. Photo: © Stephanie Shih Yield: 4 Ingredients 8 large egg yolks (at room temperature) ¾ cup dry marsala ½ cup sugar 1 pint strawberries (sliced) Directions Put the egg yolks, the marsala, and then the sugar into a large stainless-steel bowl. Set the bowl over a large saucepan filled with 1 inch of barely simmering water. Using a hand-held electric mixer on low speed or a whisk, beat the egg-yolk mixture until it is hot and the mixture forms a ribbon when the beaters are lifted, 5 to 8 minutes. Don't cook the zabaglione for too long, or it will curdle. Put the strawberries in stemmed glasses or in bowls. Top with the hot zabaglione and either serve the dessert immediately or refrigerate it for up to an hour. Notes Variations • For a zabaglione that will last up to six hours in the refrigerator, add whipped cream. Beat half a cup of heavy cream just until it holds firm peaks. When the zabaglione is done, remove the bowl from the heat and continue beating until it's cool. Fold the cooled zabaglione into the whipped cream. Put the strawberries in bowls, top with the zabaglione, and refrigerate. • Substitute blueberries, raspberries, or sliced peaches for the strawberries. Test-Kitchen Tip What you need to make zabaglione is, in effect, a double boiler that's wide enough to accommodate an electric mixer. This is easy to rig up with a heatproof bowl set over a saucepan. Rate It Print