Zabaglione
- PREP 5min
- COOK 10min
- TOTAL 15min
Egg yolks, Marsala wine, and sugar are whisked over simmering water until the mixture is thick, airy, and delicious. We love homemade zabaglione over berries, with slices of cake or panettone, or turned into a mousse by folding it into whipped cream (more on this in the article).
You Will Need
5 large egg yolks
¼ cup granulated or cane sugar (50g)
¼ cup dry Marsala wine (60ml)
Small pinch fine sea salt
1 to 3 teaspoons lemon juice or orange juice, optional
2 cups berries, for serving
Directions
1Prepare a double-boiler: Fill a saucepan with 1 to 2 inches of water and bring it to a simmer. Lower the heat so the water barely bubbles. Place a medium heatproof bowl, such as glass, stainless steel, or copper, on top of the saucepan. Make sure the water does not touch the bottom of the bowl. If it does, pour out some water until the bowl sits above it.
2Whisk eggs, wine, and sugar: Take the bowl off the pan and place onto the counter. Add the egg yolks, sugar, Marsala wine, and salt, and whisk until the mixture is very smooth. You can use a hand whisk or an electric mixer. Once you put the bowl back over the saucepan, you will be whisking the whole time.
3Cook the mixture: Put the bowl with the egg mixture back over the saucepan. Whisk the mixture continuously until it is pale yellow, frothy, and thick. Keep the water so it’s barely simmering. If it gets too hot, the mixture may scramble. If you notice the egg cooking too quickly around the edges, remove the bowl from the saucepan and whisk it for a few seconds with the bowl on the counter to cool it down, then return it to the heat. If you are whisking by hand, expect this to take 6 to 8 minutes (or closer to 4 minutes with an electric mixer). The mixture is ready when it falls back in thick ribbons as you lift the whisk or beaters.
4Serve: Take the bowl off the heat. Taste the zabaglione, and if you want to balance the egginess or sweetness, whisk in a teaspoon or two of fresh lemon or orange juice. Serve it warm over fresh berries, or see tips below for more ways to serve it.
Adam and Joanne's Tips
- Storing: If not serving right away, chill quickly by placing the custard bowl in an ice bath. Continue whisking to quickly chill it down. Divide between serving glasses or bowls, then refrigerate up to 6 hours. To extend even further and make more creamy, fold in 2 cups freshly whipped cream, and then refrigerate for up to 2 days.
- The nutritional facts provided are estimates. We included the berries, but not the whipped cream.