Go Back
Warm zabaione in a stemmed glass with ladyfingers on a marble surface, showing its pale gold, airy texture

Classic Italian Zabaione Dessert with Marsala Wine

A warm Italian egg yolk custard whisked with sugar and Marsala wine until pale, thick, and tripled in volume.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Italian
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 4 egg yolks large; room temperature
  • 60 g granulated sugar
  • 120 ml sweet Marsala wine or dry Marsala plus 1 extra tbsp sugar
  • pinch salt optional

Method
 

  1. Fill a saucepan with about 2 inches of water and bring to a bare simmer, small bubbles, not a rolling boil.
  2. In a heatproof bowl that fits over the pan without touching the water, whisk egg yolks and sugar until pale and slightly thickened, about 1 minute.
  3. Set the bowl over the simmering water and whisk in the Marsala wine and salt.
  4. Whisk constantly, scraping the sides, for 8 to 10 minutes until the mixture triples in volume, turns pale gold, and reaches 160°F/71°C, it should hold a ribbon shape for 2 to 3 seconds when drizzled.
  5. Remove from heat immediately and keep whisking off heat for 30 seconds to stop the cooking.
  6. Pour into stemmed glasses or cups and serve right away with ladyfingers, biscotti, or fresh berries.

Notes

  • Use a bowl at least 2 inches above the simmering water to avoid scrambling.
  • Sweet Marsala gives the most balanced flavor, dry Marsala needs extra sugar.
  • Whisk constantly, stopping even for 10 seconds can cook the yolks unevenly.
  • Double the recipe for 8 servings, but whisk in two batches for even heating.