Zabaglione

Zabaglione is a cloud-like Italian custard, whisked over gentle heat until it turns pale, thick and wonderfully frothy. Sweet Marsala wine gives it a warm, caramel depth that pairs beautifully with fresh berries. Serve it warm in small glasses for a dessert that feels truly special.

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Servings

4 servings

Calories

260

Ingredients

• 4 large egg yolks
• 80 g caster sugar
• 80 ml sweet Marsala wine
• 1 teaspoon vanilla extract
• 1 pinch of salt
• 200 g mixed fresh berries, to serve
• 4 small dessert glasses

Instructions

1. Set a heatproof bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water.
2. Add the egg yolks, sugar and salt to the bowl and whisk for 1 minute until pale and slightly thick.
3. Pour in the Marsala wine and vanilla extract, then whisk continuously over the gentle heat.
4. Keep whisking for 8 to 10 minutes until the mixture triples in volume and forms soft ribbons when the whisk is lifted.
5. Remove from the heat as soon as it is thick and frothy; do not let it boil or the eggs will scramble.
6. Spoon the warm zabaglione into small glasses and top with fresh berries.
7. Serve immediately while it is still warm and airy.

Pro tips

• Whisk constantly and keep the water at a gentle simmer, never a rolling boil.
• Use a large bowl so the custard has room to expand as it whips.
• Marsala is traditional, but sweet sherry or Moscato also work well.
• Zabaglione is best served straight away, as it deflates as it cools.

Frequently asked questions