Zabaione-zabaglione Recipe

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Roberta Savio


A little history of this fantastic dessert.
It is said that this was created in the 17th century as a result of a mistake by the chef of the Duke Carlo Emanuele the 1st of Savoy. He accidently poured some foritfied wine into an egg custard. It soon became the pudding served by the Piedmontese artistocracy.

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5 large
egg yolks
7 Tbsp
superfine sugar
5 Tbsp
5 Tbsp
white wine
of cinnamon

Directions Step-By-Step

Put the egg yolks and sugar in a double boiler and beat with a whisk until pale yellow and creamy. Beat in cinnamon.
Place the double boiler over simmering water, not boiling. Add marsala and white wine, whisking constantly. The mixture will start to swell and become frothy, with soft mounds. Remove from heat and spoon into wine glasses or bowls.
Zabaione usually is served warm, but if you want to serve it cool that's fine.
Top with Strawberries or raspberries and some whipped cream.

About this Recipe

Course/Dish: Puddings