📝 About This Recipe
A cornerstone of Italian Alta Cucina, this ethereal custard is a masterclass in texture, transforming simple egg yolks into a cloud-like foam. Infused with the complex, nutty notes of aged Marsala wine, it offers a sophisticated balance of sweetness and warmth. Served over a vibrant medley of balsamic-macerated berries, this dessert is the epitome of refined elegance and timeless Mediterranean luxury.
🥗 Ingredients
The Zabaglione Base
- 6 large Egg Yolks (strictly at room temperature and very fresh)
- 1/2 cup Granulated Sugar (superfine sugar is preferred for quick dissolving)
- 1/2 cup Marsala Superiore Dolce (use a high-quality aged Marsala, not cooking wine)
- 1 pinch Kosher Salt (to balance the sweetness)
- 1/2 pod Vanilla Bean (seeds scraped)
Macerated Berries
- 1 cup Fresh Raspberries (rinsed and patted dry)
- 1 cup Fresh Blackberries (halved if very large)
- 1 cup Fresh Strawberries (hulled and quartered)
- 1 teaspoon Aged Balsamic Vinegar (traditional Aceto Balsamico if possible)
- 4-5 leaves Fresh Mint (finely chiffonaded)
- 1 teaspoon Lemon Zest (finely grated)
For Garnish
- 4 pieces Biscotti di Prato (or crisp ladyfingers (savoiardi))
- 1 tablespoon Powdered Sugar (for dusting)
- 4 Fresh Mint Sprigs (for decoration)
👨🍳 Instructions
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1
Prepare the berries: In a medium glass bowl, toss the strawberries, raspberries, and blackberries with 1 tablespoon of the sugar, the lemon zest, mint chiffonade, and the aged balsamic vinegar. Set aside at room temperature for 20 minutes to macerate.
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2
Set up a bain-marie: Fill a medium saucepan with 2 inches of water and bring to a very gentle simmer. Ensure the bottom of your stainless steel mixing bowl will not touch the water.
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3
In the stainless steel bowl (off the heat), combine the egg yolks and the remaining sugar. Whisk vigorously for 2-3 minutes until the mixture becomes pale yellow and thick.
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4
Slowly pour in the Marsala wine and the vanilla bean seeds while continuing to whisk. Add a tiny pinch of salt to brighten the flavors.
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5
Place the bowl over the simmering water. Begin whisking constantly and rhythmically in a figure-eight motion or use a hand-held electric mixer on low speed.
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6
Continue whisking for 8-10 minutes. You are looking for the mixture to triple in volume and reach a 'ribbon stage' where it holds its shape for a few seconds when drizzled.
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7
Monitor the temperature: The custard should reach approximately 160°F (71°C). Do not let the water boil aggressively, or the eggs will scramble.
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8
Once the Zabaglione is thick, foamy, and hot to the touch, remove the bowl from the heat. Continue whisking for another 30 seconds to prevent the bottom from overcooking.
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9
Divide the macerated berries and their accumulated juices into four elegant glass coupes or stemmed wine glasses.
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10
Carefully spoon the warm Zabaglione over the berries, allowing it to pool into the crevices.
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11
Garnish each serving with a fresh mint sprig and a light dusting of powdered sugar.
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12
Serve immediately while the custard is still warm and airy, accompanied by a crisp biscotto on the side.
💡 Chef's Tips
Use the freshest eggs possible, as the structure of the foam depends on the protein quality in the yolks. Never let the water in the bain-marie boil; a gentle simmer ensures a smooth, velvet-like texture without any 'eggy' bits. If the mixture starts to look slightly curdled, remove from heat immediately and whisk in a teaspoon of cold Marsala to drop the temperature. For a lighter, chilled version, you can fold in softly whipped cream once the Zabaglione has cooled completely. Always whisk in a figure-eight pattern to incorporate the maximum amount of air for that signature 'Alta Cucina' lift.
🍽️ Serving Suggestions
Pair with a chilled glass of Moscato d'Asti or a Vin Santo for a classic Italian dessert experience. Serve with warm, toasted Panettone slices during the winter months instead of fresh berries. A small glass of the same Marsala used in the recipe makes an excellent digestif accompaniment. For an extra touch of luxury, shave a bit of high-quality dark chocolate over the top just before serving. Accompany with a strong Italian espresso to cut through the richness of the custard.