📝 About This Recipe
Transport your senses to the heart of Italy with this ethereal, cloud-like custard that dates back to the 16th-century courts of Florence. This classic dessert is a masterclass in simplicity, relying on the rhythmic whisking of golden egg yolks, sugar, and aromatic Marsala wine over a gentle bain-marie. Naturally gluten-free and decadently rich yet light as air, it offers a sophisticated balance of warmth and sweetness that melts on the tongue.
🥗 Ingredients
The Custard Base
- 6 Large Egg Yolks (strictly at room temperature; ensure no whites remain)
- 1/2 cup Superfine Sugar (also known as caster sugar for faster dissolving)
- 1/2 cup Dry Marsala Wine (traditional Sicilian fortified wine; use high quality)
- 1/2 teaspoon Pure Vanilla Extract (optional, for added depth)
- 1 pinch Fine Sea Salt
Macerated Fruit Foundation
- 1 cup Fresh Raspberries (rinsed and patted dry)
- 1 cup Fresh Strawberries (hulled and quartered)
- 1 tablespoon Granulated Sugar (to draw out the juices)
- 1 teaspoon Fresh Lemon Juice (to brighten the fruit)
Garnish and Finish
- 4 sprigs Fresh Mint Leaves (for a pop of color)
- 1 ounce Dark Chocolate (shaved into curls; ensure certified gluten-free)
- 1 pinch Ground Cinnamon (optional dusting)
👨🍳 Instructions
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1
Begin by preparing the fruit: In a small bowl, toss the strawberries and raspberries with 1 tablespoon of sugar and lemon juice. Set aside at room temperature to macerate while you prepare the custard.
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2
Select a medium heat-proof glass or stainless steel bowl and a saucepan that the bowl can sit on snugly without touching the bottom.
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3
Fill the saucepan with about 1-2 inches of water. Bring it to a very gentle simmer over medium-low heat, then reduce the heat to the lowest setting to maintain a constant steam.
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4
In your heat-proof bowl (off the heat), combine the 6 room-temperature egg yolks and 1/2 cup of superfine sugar.
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5
Using a balloon whisk or a hand-held electric mixer, beat the yolks and sugar together for 2-3 minutes until the mixture is pale yellow and has reached a 'ribbon stage'.
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6
Slowly whisk in the Marsala wine, vanilla extract, and a pinch of salt until the liquid is fully incorporated and frothy.
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7
Place the bowl over the simmering water. Ensure the bottom of the bowl does not touch the water, as direct heat will scramble the eggs.
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8
Whisk constantly and vigorously in a figure-eight motion. You are aiming to incorporate air while the heat gently thickens the proteins.
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9
Continue whisking for 8-10 minutes. The mixture will triple in volume and transform from a liquid into a thick, foamy, and glossy cream.
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10
Check for doneness: The Zabaglione is ready when it is warm to the touch and the whisk leaves a clear trail in the mixture that holds for several seconds.
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11
Remove the bowl from the heat immediately. If serving warm, continue to whisk for 1 minute off the heat to prevent the bottom from overcooking.
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12
To assemble, divide the macerated berries and their juices into four decorative glass coupes or wine glasses.
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13
Pour the warm, billowing Zabaglione over the berries, allowing it to pool elegantly around the fruit.
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14
Garnish with a sprig of fresh mint, a light dusting of cinnamon, and the dark chocolate shavings.
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15
Serve immediately while the custard is at its peak volume and temperature.
💡 Chef's Tips
Always use the freshest eggs possible for the best stability and flavor. If the mixture starts to look grainy or like it's curdling, remove it from the heat immediately and whisk in a teaspoon of cold Marsala to drop the temperature. For a chilled version (Zabaglione Freddo), whisk the finished custard over a bowl of ice water until cold, then fold in 1/2 cup of whipped heavy cream. If you don't have Marsala, you can substitute with Vin Santo, Sherry, or even a Moscato d'Asti for a lighter profile. Ensure your whisk and bowl are spotlessly clean; even a drop of fat or water in the wrong place can affect the aeration.
🍽️ Serving Suggestions
Pair with a glass of the same Marsala wine used in the recipe for a cohesive flavor profile. Serve alongside gluten-free almond biscotti or 'Amaretti' cookies for a crunchy texture contrast. A small cup of strong Italian espresso cuts through the richness of the egg yolks beautifully. For a summer twist, serve over grilled peaches or nectarines instead of fresh berries. Top with toasted hazelnuts or pistachios for an earthy, nutty finish.