How to Make Classic Italian Zabaglione with Marsala Wine

Simple Summary

Zabaglione with Marsala Wine is a luxurious Italian dessert featuring a light, creamy custard infused with the rich flavors of Marsala wine. This elegant treat is perfect for impressing guests or indulging in a special after-dinner delight.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 7 minutes
• Total Time: 12 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 4 large egg yolks
• 1/4 cup granulated sugar
• 1/3 cup Marsala wine
• 1/8 teaspoon vanilla extract (optional)
• Fresh berries or biscotti for serving (optional)

Instructions

1. Fill a medium saucepan with about 2 inches of water and bring to a simmer over medium heat.

2. In a large heatproof bowl, whisk together the egg yolks and sugar until well combined and slightly pale, about 1 minute.

3. Add the Marsala wine and vanilla extract (if using) to the egg mixture and whisk to combine.

4. Place the bowl over the simmering water, ensuring the bottom of the bowl doesn't touch the water.

5. Whisk the mixture constantly and vigorously for 5-7 minutes, or until it becomes thick, frothy, and has tripled in volume. The zabaglione is ready when it forms ribbons when the whisk is lifted.

6. Remove the bowl from heat immediately to prevent overcooking. Continue whisking for another minute off the heat to help it cool slightly and maintain its texture.

7. Serve the zabaglione warm in dessert glasses, optionally topped with fresh berries or accompanied by biscotti.

8. If not serving immediately, transfer to a clean bowl and cover with plastic wrap directly on the surface. Chill for up to 2 hours before serving.

Chef's Notes

• For best results, use room temperature eggs as they will whip up more easily.
• Be careful not to let the bowl touch the simmering water to avoid scrambling the eggs.
• If you prefer a non-alcoholic version, substitute the Marsala wine with grape juice or apple cider, though the flavor profile will change.
• Zabaglione can be served warm or chilled. If serving chilled, whip some heavy cream and fold it into the cooled zabaglione for an even lighter texture.
• This dessert is best enjoyed fresh, but can be stored in the refrigerator for up to 24 hours if necessary.

Nutritional Info

Per serving (without toppings): Approximately 140 calories, 6g fat, 14g carbohydrates, 3g protein. Zabaglione is a source of vitamin A and B vitamins from the egg yolks. While indulgent, it can be enjoyed in moderation as part of a balanced diet.

Serving Suggestions

• Serve zabaglione warm in elegant dessert glasses or martini glasses for a sophisticated presentation.
• Top with fresh berries like strawberries, raspberries, or blackberries for added freshness and color.
• Pair with crisp biscotti or amaretti cookies for textural contrast.
• For a decadent twist, serve over a slice of panettone or pound cake.
• Complement the dessert with a small glass of chilled Marsala wine or a dessert coffee like espresso.
• Zabaglione makes an excellent accompaniment to a cheese plate for a unique dessert course.