Zabaglione: A Sweet Italian Custard

Zabaglione (also known as zabaione, or sabayon in French) is a traditional Italian dessert of whipped egg yolks, sugar, and sweet wine, has a history as rich as its flavor. Believed to have originated in the 15th or 16th century, the dessert’s roots are often traced to the northern regions of Italy, particularly Piedmont. Local lore attributes its invention to a resourceful cook trying to create a nourishing treat with simple ingredients—eggs, sugar, and Marsala wine. Over time, Zabaione (also known as Zabaglione) evolved from a rustic tonic to a refined delicacy, often served warm or chilled in elegant glasses. Its timeless appeal lies in its airy texture and delicate balance of sweetness and warmth, making it a beloved staple in Italian kitchens and beyond.

To make classic Italian Zabaione, whisk together egg yolks, sugar, and sweet wine (like Marsala) over a gentle bain-marie (double boiler) until the mixture becomes thick, creamy, and airy. Serve it warm or chilled, on its own or over fresh fruit, sponge cake, or biscotti.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 6 large egg yolks
  • ½ cup granulated sugar
  • ¾ cup sweet Marsala wine or substitute with another dessert wine or even espresso for a non-alcoholic version)
  • Fresh berries or biscotti, for serving (optional)

Method
 

  1. Prepare a double boiler: Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place a heatproof bowl (glass or metal) over the pot, ensuring the bottom doesn't touch the water.
  2. In the bowl, whisk together the egg yolks and sugar until pale and slightly thickened (about 2 minutes).
  3. Cook the custard: Slowly add the Marsala wine while whisking. Place the bowl over the simmering water and whisk continuously (using a hand whisk or electric mixer) for about10 minutes, until the mixture becomes thick, frothy, and triples in volume.
  4. Zabaione is best enjoyed warm, spooned into glasses or cups. Serve on its own or over fresh berries, sponge cake, or ladyfingers.

Notes

Whisk constantly: Continuous whisking is key to prevent curdling and to achieve that silky, airy texture. A hand or electric mixer works great.
Keep the heat low and make sure the bottom of the bowl doesn’t touch the simmering water. Too much heat will scramble the eggs.
Adjust sweetness and flavor: Taste before serving. You can add a splash more wine or sugar depending on your preference.
Serving ideas:
Zabaione pairs wonderfully with fresh berries, poached fruit, biscotti, sponge cake, or even poured over gelato.
Zabaione is traditionally served warm, but chilling it makes for a thicker, custard-like treat. Both are delicious!
(Optional) For a richer dessert, fold in a bit of whipped cream after cooking (once cooled slightly) for a mousse-like texture.
Store in the refrigerator in an airtight container or cover the serving glasses with plastic wrap. It will keep well for up to 3–4 days. Before serving, give it a quick whisk for a minute or two to restore its smooth texture.