Mother’s Day is the perfect excuse to slow down and create something that feels like a real treat. If you are looking for a dessert that feels like a celebration, this zabaglione is a beautiful choice. It is just one of many recipes you can prepare for the occasion, and you can also find it in our cookbook “Authentic Italian”, a collection of dishes made to share with the people you love.
Zabaglione, also known as sabayon, is one of Italy’s oldest and most beloved desserts. It is a warm, airy custard made from just three ingredients: egg yolks, sugar, and a splash of wine or liqueur, whisked together over gentle heat into something that is far greater than the sum of its parts.
This beautiful dessert comes from the north of Italy, most famously from the region of Piedmont, where families have been making it for generations. Some people call it Italian eggnog, but trust me, this is on another level.
Now this version is very special to me. It comes from my Bis-Nonno Tobia, my great grandfather, and it has been passed down through the family. Instead of the classic Marsala wine, we use Frangelico, a liqueur inspired by the monks of Piedmont, which gives the zabaglione a beautiful, slightly sweet flavour with hints of hazelnut.It is elegant, rich, and guaranteed to impress anyone you serve it to. With fresh berries, sponge cake, biscuits, or just on its own, warm and silky straight from the bowl. Just three ingredients, a bit of patience, and a good arm for whisking, and you have got yourself one of the most underrated Italian desserts out there.
Watch: How to Make ZABAGLIONE – Italian Custard That Tastes Like Heaven
This Authentic Zabaglione Recipe Creates a Fancy, Creamy Dessert in No Time
Vincenzo’s Plate Tips for Making Authentic Zabaglione Recipe
Use Good Quality Eggs
Always choose the freshest eggs you can find. Free-range or organic are best, they give a deeper colour and a richer, more luxurious flavour. With a recipe this simple, every ingredient matters.
Don’t Waste the Egg Whites
This recipe only uses the yolks, but don’t throw the whites away! Save them for something delicious like amaretti, or any recipe that needs light, airy egg whites.
Stick to the Classic Sugar
White sugar is the traditional choice, but you can experiment if you like. Just remember, changing the sugar can slightly affect the flavour and texture, so keep it balanced.
Choose Your Spirit
Zabaglione is traditionally made with Marsala wine, but this version uses Frangelico, it adds a gentle sweetness with beautiful hazelnut notes.
You can also try Limoncello for a citrus twist, Champagne for something lighter, or even Amaretto for a deeper flavour. Every alcohol gives you a completely different experience, so have fun with it.
And the amount? That’s up to you. Add a little or a little more, just taste as you go
Skip the Alcohol If You Like
If you prefer to skip the alcohol, you can replace it with a tablespoon of vanilla extract or around 50–90ml of milk. You’ll still get that same thick texture, just with a softer, more delicate flavour.
Master the Bain-Marie
The cooking method used here is called a bain-marie, or water bath. The bowl sits over gently simmering water so the eggs cook slowly from the steam, not direct heat. This is what keeps the zabaglione smooth and silky instead of turning into scrambled eggs.
Make sure your bowl fits properly over the pot, it should sit securely on top without touching the water, but still leave enough space for the steam to circulate gently underneath.
Whisk Like You Mean It
You can use an electric mixer, but honestly, a hand whisk gives you more control. Plus, it’s all part of the experience, a bit of effort makes it taste even better!
Keep the Heat Low and Steady
Keep the water at a gentle simmer, never boiling. If the heat is too high, the eggs will cook too fast and turn grainy. Slow and steady is the key here.
How to Serve Zabaglione
Zabaglione can be enjoyed room temperature, warm or chilled, which makes it incredibly versatile.
In the morning, you can stir a spoonful into warm milk for a rich start to the day, or even add it to your coffee for a velvety, indulgent touch.
When it comes to dessert, this is where you can have fun. A classic way to serve it is by layering fresh berries and crumbled amaretti biscuits in a martini glass, then gently spooning the zabaglione over the top. Finish with a few extra berries and biscuit crumbs, and clean the edges of the glass for a beautiful presentation.
If you prefer something more simple, just pour it into a small plate and top it with crushed biscuits and fresh berries. Easy, rustic, and just as delicious.
Authentic Italian Zabaglione
Print Recipe
Equipment
- large pot
- Large glass bowl
- Hand whisk
Ingredients
- 5 organic farm-fresh eggs
- 70 g / 2.5oz white sugar
- 50 –90 ml / 1.6–3 oz Frangelico liqueur
- Fresh berries, for topping
- Amaretti biscuits, for topping
Instructions
- Fill a large pot about three-quarters full with water and bring it to a gentle simmer. Place a glass bowl on top to check the level, the bottom should just lightly touch the water. Once you’ve checked, remove the bowl and set it aside.
- Separate the eggs, keeping only the yolks and saving the whites for another recipe. Add the yolks to the bowl (off the pot) and begin whisking by hand for about 5 minutes, until they start to lighten in colour.
- Add the sugar gradually, in three stages, whisking well after each addition so it dissolves properly.
- Place the bowl over the pot of water, making sure it sits securely without trapping the steam. Keep whisking continuously while the mixture cooks gently from the heat below.
- Make sure the water stays at a gentle simmer, never boiling. Slowly pour in the alcohol, in this case Frangelico, while continuing to whisk.
Video
Frequently Asked Questions
What is zabaglione?
Zabaglione (also written as zabaione, and known as sabayon in French) is a traditional Italian custard dessert made by whisking egg yolks, sugar, and a wine or liqueur over gentle heat until the mixture becomes thick, pale, and airy. It is one of Italy’s oldest desserts, originating in the Piedmont region of northern Italy. Served warm or chilled, it can be enjoyed on its own or alongside fresh berries, biscuits, cake, or stirred into coffee. This authentic Zabaglione recipe uses Frangelico in place of the classic Marsala wine, following the method passed down from Vincenzo’s great grandfather, Bis-Nonno Tobia.
Can I make zabaglione without alcohol?
Yes, you can. Replace the alcohol with vanilla extract or milk. You’ll still get a light and airy texture, just with a more delicate flavour.
What is the best alcohol to use for zabaglione?
Traditionally, zabaglione is made with Marsala wine. In this recipe, we use Frangelico for a nutty flavour, but you can also try Limoncello, Amaretto, or even Champagne. Each one will give you a slightly different result.
Why did my zabaglione scramble?
This usually happens when the heat is too high. Zabaglione needs to be cooked gently using a bain-marie. If the water is boiling too strongly, the eggs will cook too quickly and turn grainy.
How long does it take to make zabaglione?
It takes around 10–15 minutes from start to finish. It’s quick, but you need to whisk continuously to get the right texture.
How do I know when zabaglione is ready?
It’s ready when the mixture becomes pale, thick, or when lines form and hold their shape as you lift the whisk. It should feel light and airy, not runny.
Can I store leftover zabaglione?
It’s best enjoyed fresh, but you can store it in the fridge for up to 1 day. Just keep in mind the texture may change slightly.
E ora si mangia, Vincenzo’s Plate….Enjoy!
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If You Love This Authentic Zabaglione Recipe, Try These Desserts Next
- AMARETTI BISCUITS – Don’t let egg whites go to waste, make amaretti instead. They’re perfect for dipping into zabaglione and add a beautiful contrast in texture. Crunchy on the outside with a soft, chewy centre, these will fill your kitchen with an incredible aroma as they bake.
- EASY PANNA COTTA RECIPE– If you want a dessert that looks elegant but is surprisingly easy to make, panna cotta is the one. Silky and delicate, this recipe uses just a few ingredients yet delivers a restaurant-quality result every time.
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