Zabaglione is a rich Italian dessert made with eggs, sugar, and Marsala wine. It’s an easy pudding to make and tastes divine with fresh berries!
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Zabaglione is a simple Italian dessert made with egg yolks, sugar, and Marsala wine. It is usually served warm, but can also be served cold, as a sauce, or even frozen.
The Gourmet Sleuth writes: “Zabaglione is said to have been invented in Florence, Italy, at the Medici court in the 16th century. This dessert is classified as a “caudle” rather than a pudding. A caudle is a sauce used as a custard to fill pies or tarts. The original version before the sixteenth century was a drink or wine or beer thickened with egg yolk.”
I found the original Zabaglione recipe in the Time Life The Good Cook series of out of print wine books. The original recipe called for 3/4 cups of sugar, which we felt was way too much.
A zabaglione recipe with less sugar
I’ve since found similar recipes that call for half the sugar. So I would suggest 1/3 to 1/2 cup depending on your taste.
This is actually very easy to do. You just need a double boiler or stainless steel bowl to boil water without touching it.
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Check out this Zabaglione recipe
Tips for preparing the pudding
- Zabaglione must be stirred constantly to keep it from overcooking or curdling. Make sure you have all the ingredients ready so you don’t overcook the pudding.
- Adjust the sugar. If you prefer your zabaglione sweeter, add more sugar one tablespoon at a time until you reach the right sweetness for your taste buds
More classic Italian desserts to try!
- Ginger Almond Biscotti
- Classic Tiramisu
- Simple panna cotta
- Panettone
- Florentine chocolate chip cookies
From the editors of Simply Recipes
zabaglione
You can replace the Marsala wine with Sherry, Madeira, Sparkling Wine or Grand Marnier.
ingredients
Zabaglione Pudding:
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6 egg egg yolk
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1/3 Cup sugar
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1 teaspoon Finely grated Lemon peel
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prize Cinammon
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Drop vanilla extract
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3/4 Cup Marsala
Serve with:
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1 Cup heavy creamwhipped
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strawberries, raspberriesor cookies
method
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Put the ingredients for the cream in a bowl:
In a large round-bottomed stainless steel or Pyrex bowl, combine the egg yolks and sugar. Add the grated lemon zest, a pinch of cinnamon and a drop of vanilla extract to the egg yolk mixture. Top up with the Marsala.
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Prepare a water bath:
Fill a saucepan halfway with water and bring the water to a simmer. Reduce heat to maintain simmer. Place the bowl of pudding mixture over the water.
Note: The bottom of the bowl should not touch the water.
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Beat the pudding mixture until thick:
Whisk the pudding mixture together, making sure the water in the saucepan underneath is just boiling and not touching the bowl. This provides a gentle, even heat that thickens the mixture without curdling it. Whipping will trap air in the yolks for a light, fluffy mixture.
Continue stirring for a few minutes until the mixture triples in volume, foams, and turns pale.
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Take the bowl out of the pot:
When the pudding has reached the desired consistency, remove the pudding container from the pot. Slightly thickened, the pudding can be used as a sauce. Longer cooking will further thicken the pudding and give it the texture of a mousse. Continue stirring for a minute or two to prevent the pudding from sticking to its container.
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Serve warm or chilled:
Serve the custard while it is still warm, or set aside for about 15 minutes if you want to serve it chilled.
Add the whipped cream to the cooled pudding and carefully fold in with a whisk. Reserve some of the whipped cream for serving.
Scoop the zabaglione into individual dishes. Serve with whipped cream, berries and/or biscuits such as biscotti.
| nutritional information (per serving) | |
|---|---|
| 284 | calories |
| 20g | Fat |
| 17g | carbohydrates |
| 8g | protein |
