📝 About This Recipe
A timeless masterpiece of Italian confectionery, Zabaglione is a cloud-like custard that balances the richness of golden egg yolks with the sophisticated acidity of Marsala wine. This ethereal dessert, known as Sabayon in France, is whisked over a gentle bain-marie until it transforms into a voluminous, warm foam. It is the ultimate expression of simple ingredients elevated through technique, offering a luxurious mouthfeel that is both light and intensely satisfying.
🥗 Ingredients
The Custard Base
- 6 Egg yolks (large, at room temperature and very fresh)
- 1/2 cup Superfine sugar (also known as caster sugar)
- 1/2 cup Dry Marsala wine (traditional Sicilian fortified wine)
- 1 pinch Fine sea salt (to balance the sweetness)
- 1/2 teaspoon Vanilla bean paste (optional, for added depth)
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 Lemon juice (freshly squeezed)
Garnish and Service
- 4-8 pieces Biscotti or Ladyfingers (for dipping)
- 4 sprigs Fresh mint leaves (for a pop of color)
- 1 teaspoon Powdered sugar (for dusting)
👨🍳 Instructions
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1
Begin by macerating the fruit: In a medium bowl, toss the strawberries and raspberries with 1 tablespoon of granulated sugar and the lemon juice. Set aside at room temperature for at least 20 minutes to create a natural syrup.
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2
Prepare a bain-marie (double boiler). Fill a medium saucepan with about 1-2 inches of water and bring it to a very gentle simmer over medium-low heat.
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3
Select a large heatproof glass or stainless steel bowl that fits snugly over the saucepan without the bottom of the bowl touching the simmering water.
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4
In the bowl (away from the heat), combine the 6 egg yolks and the superfine sugar. Whisk vigorously by hand or with a handheld electric mixer until the mixture becomes pale yellow and thick.
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5
Slowly stream in the Marsala wine and the pinch of salt while continuing to whisk until fully incorporated.
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6
Place the bowl over the simmering water. It is crucial that the water remains at a simmer, not a rolling boil, to avoid scrambling the eggs.
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7
Whisk constantly and rhythmically in a figure-eight motion. If using an electric mixer, keep it on medium speed. You are aiming to incorporate air while gently cooking the yolks.
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8
Continue whisking for 8 to 10 minutes. Watch for the mixture to triple in volume and become thick, frothy, and ribbony.
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9
Test for readiness: The Zabaglione is done when it reaches a temperature of 160°F (71°C) or when the whisk leaves a distinct trail (ribbon) that holds its shape for a few seconds before disappearing.
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10
Remove the bowl from the heat immediately. If you want to serve it warm, continue to whisk for 1 minute off the heat to stabilize the foam.
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11
If you prefer it cold, place the bowl over a larger bowl filled with ice water and whisk until the mixture is chilled and holds its peaks.
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12
To assemble, divide the macerated berries and their juices among four stemmed glasses or dessert coupes.
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13
Gently ladle the warm or chilled Zabaglione over the berries, allowing it to settle into the crevices.
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14
Garnish with a sprig of mint and a light dusting of powdered sugar. Serve immediately with a side of crisp biscotti.
💡 Chef's Tips
Use the freshest eggs possible as they provide better aeration and stability for the foam. Never let the water touch the bottom of your bowl; the indirect steam is what creates the silky texture rather than curdled lumps. If the mixture starts to look grainy or like it's cooking too fast, remove the bowl from the heat instantly and whisk vigorously to cool it down. For a non-alcoholic version, you can substitute the Marsala with a high-quality white grape juice mixed with a teaspoon of lemon juice. If you want an even lighter 'mousse' texture, fold in a half-cup of softly whipped cream once the cooked custard has cooled completely.
🍽️ Serving Suggestions
Pair with a chilled glass of Moscato d'Asti or the same Marsala wine used in the recipe. Serve alongside 'Lingue di Gatto' (Cat's Tongue cookies) for a traditional Italian texture contrast. For a decadent twist, shave high-quality dark chocolate over the top just before serving. In autumn, swap the berries for sautéed cinnamon apples or roasted pears. Serve in crystal champagne coupes to highlight the elegant, airy nature of the custard.