Classic Italian Zabaglione Dessert (Printable)

A luscious Italian custard featuring egg yolks, sugar, and Marsala wine, whipped to silky perfection and served warm.

# What goes in:

01 - 6 large egg yolks

02 - 1/2 cup granulated sugar

03 - 1/2 cup Marsala wine (or dry sherry)

04 - Fresh berries (optional)

05 - Ladyfingers or biscotti (optional)

01 - Fill a medium saucepan with about 2 inches of water and bring to a gentle simmer.

02 - In a large, heatproof bowl, whisk together egg yolks and sugar until pale and slightly thickened, approximately 2 minutes.

03 - Place the bowl over the simmering water, ensuring the bottom does not touch the water.

04 - Gradually add Marsala wine while whisking constantly.

05 - Continue whisking for 8–10 minutes, until the mixture triples in volume and forms thick, soft ribbons.

06 - Remove from heat and serve immediately in dessert glasses or bowls.

07 - Garnish with fresh berries or serve with ladyfingers or biscotti, if desired.

01 -

Its the ultimate lastminute dessert that looks impressive but comes together in just twenty minutes
The warm, silky texture feels like a hug and somehow manages to be both elegant and comforting

02 -

Constant whisking is nonnegotiable here, or you will end up with sweet scrambled eggs
The mixture is done when its thick, fluffy, and holds its shape briefly on the whisk

03 -

A copper bowl is traditional for making zabaglione because it helps stabilize the foam, but any heatproof bowl works beautifully
If you feel like your arm is about to fall off while whisking, you are probably doing it exactly right