📝 About This Recipe
Transport your senses to the canals of Venice with this ethereal, cloud-like custard that represents the pinnacle of Italian dolce. Traditionally whisked over a gentle bain-marie, Zabaglione balances the rich, golden depth of egg yolks with the sophisticated, nutty warmth of dry Marsala wine. It is a versatile masterpiece—luxurious enough to be served warm in a crystal coupe, yet light enough to fold into whipped cream for a chilled summer treat.
🥗 Ingredients
The Custard Base
- 6 Large Egg Yolks (at room temperature, strictly no whites)
- 1/2 cup Superfine Sugar (also known as caster sugar for faster dissolving)
- 1/2 cup Dry Marsala Wine (use 'Superiore' quality for best flavor)
- 1 pinch Kosher Salt (to balance the sweetness)
- 1/2 teaspoon Pure Vanilla Bean Paste (optional, for added aromatic depth)
Accompaniments & Garnish
- 1 pint Fresh Raspberries (washed and patted dry)
- 1/2 cup Fresh Blackberries (for color contrast)
- 8-12 pieces Savoiardi (Ladyfingers) (crisp Italian sponge biscuits)
- 4 sprigs Fresh Mint Leaves (for a pop of green)
- 1 tablespoon Powdered Sugar (for dusting)
- 1/2 cup Heavy Cream (optional, whipped to soft peaks for a 'Freddo' style)
👨🍳 Instructions
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1
Select a large stainless steel or glass mixing bowl and a saucepan that the bowl can sit atop comfortably without the bottom touching the water (a double boiler setup).
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2
Fill the saucepan with 1-2 inches of water and bring it to a very gentle simmer over medium-low heat. Ensure the water does not reach a rolling boil.
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3
In your mixing bowl (off the heat), combine the 6 egg yolks and the superfine sugar. Whisk vigorously for 2-3 minutes until the mixture turns a pale, creamy yellow and falls in ribbons.
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4
Slowly stream in the Marsala wine and the pinch of salt while continuing to whisk until the liquid is fully incorporated and slightly frothy.
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5
Place the bowl over the simmering water. The steam should provide gentle, indirect heat to cook the eggs without scrambling them.
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6
Whisk constantly and rhythmically in a figure-eight motion. You can use a hand-held electric mixer on low speed if you prefer, but a manual balloon whisk provides the most control.
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7
Continue whisking for 8-12 minutes. You will notice the mixture expanding significantly in volume as air is incorporated.
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8
Monitor the temperature; the Zabaglione is ready when it is thick, tripled in volume, and holds a soft shape. It should reach approximately 150°F-160°F (65°C-70°C).
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9
Once thickened, remove the bowl from the heat immediately. If serving warm, whisk in the vanilla bean paste now.
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10
Prepare your serving vessels by placing a few fresh berries at the bottom of four champagne coupes or dessert glasses.
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11
Ladle the warm, airy custard over the berries, allowing it to pool elegantly around them.
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12
Garnish with a sprig of mint, a light dusting of powdered sugar, and serve immediately with Savoiardi biscuits for dipping.
💡 Chef's Tips
Temperature control is vital; if the eggs start to look like they are curdling (scrambling), remove from the heat instantly and whisk in a teaspoon of cold wine to cool it down. Always use the freshest eggs possible, as the yolks provide the structural integrity for the foam. If you prefer a chilled version (Zabaglione Freddo), whisk the mixture over an ice bath after cooking until cold, then fold in 1/2 cup of whipped heavy cream. Don't skip the constant whisking; the aeration is what transforms heavy yolks into a light, mousse-like texture.
🍽️ Serving Suggestions
Pair with a glass of chilled Moscato d'Asti or the same Marsala used in the recipe. Serve alongside warm Panettone or Pandoro during the holiday season. Pour over a slice of almond cake or flourless chocolate cake for a decadent sauce. Top with shaved dark chocolate or toasted hazelnuts for an added textural element.