Italian

Italian Quick & easy

Zabaglione

Name: Zabaglione
Total time: 15 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 6 large egg yolks; 1/2 cup granulated sugar; 1/2 cup dry Marsala wine; 1 cup fresh berries, for serving; 1 tbsp grated lemon zest (optional)

A warm, airy Italian custard of egg yolks whipped with sugar and Marsala wine into a frothy cloud.

15 minutes

Serves 8

Dessert

7 min prep

11 min cook

Contains common allergens

Egg

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Good to know

Ready in under 30 minutes

Matched from this dish's own ingredients and timing. Browse more: 30-minute meals

Instructions

5 steps

1
Set up a double boiler by bringing 1 inch of water to a bare simmer in a saucepan and choosing a heatproof bowl that sits snugly on top without touching the water.
2
In the bowl off the heat, whisk the egg yolks and sugar together until pale, thick, and ribbony, about 2 minutes.
3
Whisk in the Marsala, then set the bowl over the simmering water and whisk continuously and vigorously for 5 to 8 minutes as the mixture triples in volume and forms soft, warm peaks, taking care never to let it scramble.
4
Once the zabaglione holds a fluffy ribbon when the whisk is lifted and feels warm to the touch, remove it from the heat immediately.
5
Spoon the warm custard over fresh berries in stemmed glasses, dust with lemon zest if using, and serve at once before it deflates.

Listahan Family Score™

72/100

Good fit for most families

Allergen-friendly 90

Kid-friendly 55

Weeknight-easy 86

Budget-friendly 86

Great leftovers 50

Pantry-friendly 38

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

115

Calories

2 g

Protein

16 g

Carbs

4 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Zabaglione, also called zabaione, is an Italian custard built from a simple ratio of egg yolks, sugar, and wine. It is closely associated with northern Italian home and restaurant cooking, while Marsala gives many modern versions their familiar nutty, winey depth. Unlike a set custard, it is served as a warm foam, so timing and whisking matter more than long cooking.

Listahan note

This version keeps the classic structure lean: yolks, sugar, Marsala, berries, and a little lemon if you want lift. The focus is on a steady double boiler and continuous whisking so the custard turns thick, glossy, and spoonable before it loses its air.

Technique cues

The water under the bowl should stay at a bare simmer. Hard boiling pushes too much heat into the eggs and makes scrambling more likely.
Whisking off the heat first gives the sugar time to dissolve into the yolks, which helps the final custard feel smooth instead of grainy.
Zabaglione waits for no one. Have the berries and glasses ready before the bowl goes over the heat so you can serve it while it is still warm and lifted.

Kitchen flow

Parallel prep: Set out the glasses, berries, and lemon zest before heating the custard; once the zabaglione is ready, it should go straight to the table.
Make-ahead: Prep the fruit and measure the sugar and Marsala ahead, but whip and cook the custard right before serving.
Leftover move: Spoon any extra chilled custard over pound cake or folded into a small bowl of berries for a softer, less airy dessert.
Cleanup rhythm: Rinse the whisk and bowl right after serving, while the egg mixture is still loose and easy to wash away.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Large egg yolks

Custard base

Purpose: Yolks give zabaglione its richness, color, and ability to thicken into a soft foam.

Handling: Separate them cleanly and whisk them with the sugar until the mixture looks pale and falls in ribbons.

Adaptation: Whole eggs make a lighter, looser foam, but the texture will be less silky than a yolk-only version.

Granulated sugar

Sweetener and structure

Purpose: Sugar balances the wine and helps the yolks whip into a stable, glossy custard.

Handling: Whisk it thoroughly with the yolks before adding Marsala so the grains start dissolving early.

Adaptation: Superfine sugar dissolves a little faster; brown sugar adds molasses notes that move the dessert away from the classic profile.

Dry Marsala wine

Flavor and liquid

Purpose: Marsala brings the warm, nutty wine flavor that makes this custard taste distinctly Italian rather than like plain sweet eggs.

Handling: Whisk it in gradually after the yolks and sugar are pale so the mixture stays even.

Adaptation: A dry sherry or Madeira can work in the same method, though each gives a different aroma and sweetness.

Fresh berries

Serving base

Purpose: Berries give the warm custard something cool, juicy, and slightly tart to settle over.

Handling: Wash and dry them before you start whisking so extra water does not dilute the custard in the glass.

Adaptation: Sliced peaches, roasted figs, or poached pears make a softer fruit base when berries are not in season.

Grated lemon zest (optional)

Bright finish

Purpose: A small amount of zest sharpens the wine and fruit without making the custard taste lemony.

Handling: Grate only the yellow outer peel and add it at the table or just before serving.

Adaptation: Orange zest gives a warmer citrus note that works especially well with Marsala.

Technique notes

Keep the bowl above the water, not in it. Direct contact with simmering water can overheat the bottom before the top has time to thicken.
Use your whole arm when whisking, not just your wrist. The goal is to pull in air while moving the custard constantly across the warm bowl.
Stop as soon as the whisk leaves a soft ribbon that briefly sits on the surface. Pushing past that point trades fluffiness for a tighter, heavier texture.

Ingredient swaps

Marsala backup: Use dry sherry or Madeira in the same amount when Marsala is not available; taste the custard near the end because some bottles read sweeter than others.
Fruit base: Replace the berries with sliced stone fruit, poached pears, or roasted figs when you want a softer, more dinner-party style dessert.
Citrus finish: Use orange zest instead of lemon zest for a rounder finish that leans into Marsala's warm notes.
Small-batch path: Halve the ingredients and whisk in a smaller bowl for 4 servings; the custard may thicken a little faster because there is less volume.

Serve alongside

Almond biscotti
Amaretti cookies
Toasted panettone slices
Olive oil pound cake
Espresso
Moscato d'Asti
Chamomile tea

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Zabaglione is best served immediately, but leftovers can be refrigerated in a sealed container for up to 1 day with some loss of volume.
Reheat gently over a barely simmering double boiler while whisking until just warm, knowing it will not become as airy as the first serving.
Freezing is not a good fit for this custard because thawing breaks the foam and makes the texture watery.

Equipment

Heatproof mixing bowl
Medium saucepan for double boiler
Balloon whisk
Stemmed glasses or small dessert bowls

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