How to make it

  • Place egg yolks, and sugar in a large, round-bottomed stainless steel bowl.
  • Add grated lemon peel and a pinch of cinnamon and a drop of vanilla extract to the yolk mixture.
  • Pour in the Marsala wine.
  • You can use sweet Vermouth as a substitute for the Marsala.
  • Half-fill a pot with water, bring the water to a simmer and reduce the heat to low.
  • Set the pan or bowl containing the custard mixture over the water. The bottom of the bowl should not touch the water.
  • Whisk the custard mixture, making sure that the water does not boil. This ensures that a gentle, even heat thickens the mixture without curdling it. Whisking traps air in the yolks for a light, fluffy mixture.
  • Continue whisking for about 10 minutes, until the mixture triples in volume, froths up and becomes pale.
  • When it reaches the desired consistency, take the container of custard out of the pot.
  • Slightly thickened, the custard can be used as a sauce.
  • Longer cooking will thicken the custard further, giving it the texture of mousse.
  • Continue whisking for a minute or two to prevent the custard from sticking to its container.
  • Serve the custard while still warm, or, if you want to serve it cool, set it aside for about 15 minutes.
  • Whisk heavy cream until it forms soft peaks.
  • Add the whipped cream to the cooled custard and use a whisk to gently fold them together.
  • Reserve some of the whipped cream to serve on top.
  • Ladle the zabaglione into individual dishes.
  • Serve with whipped cream, berries, and/or cookies such as biscotti.
  • Serves 6

Reviews & Comments 6

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  • la9444144 5 years ago
    the recipe is a classic zabaglione and a good one at that. all ratios of ingredients match up very nice. i make this everyday for my resturant so i know its good. as for ahmed and the substitution of the marsala, you can make

    any flavor zabaglione that you wish.
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    " It was excellent "
    zena824 ate it and said...
    This is my type of dessert.. I love the fruit and the custards all swirled around.... thanks for a great post..
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  • lor 6 years ago
    Good morning Ahmed... Thank you for your comment on my recipe for Italian Zabaglione. Unfortunately, the wine is necessary in this recipe. I do not believe you could substitute grape juice - it just wouldn't work. If you do try the recipe with grape juice, it must be white grape juice. I wouldn't want you to waste the ingredients though Ahmed and I am fearful that there is not a replacement for the wine. Sorry about this one.
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    " It was excellent "
    ahmed1 ate it and said...
    Ok this one is a winner.I only have a problem with wine addition,how can I substitute it?? What about red grapes juice??
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  • themechams 6 years ago
    Yum. What a fun new desert for me!
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    " It was excellent "
    organicmama ate it and said...
    Oh this sounds yummy!
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