How to Make Zabaglione
Zabaglione is a delightfully decadent egg custard dessert that will bring any Italian straight back to their childhood – and yes, every family has their own recipe! For me, this 3 ingredient sweet reminds me of my Great Grandfather, who used to whip up a fresh Zabaglione for breakfast using eggs straight from the farm. This light and foamy custard is incredibly delicious and can be made and served warm on the spot or chilled in the fridge.
How to Make Zabaglione Like my Italian GreatGrandfather
Vincenzo’s Top Tips To Make Zabaglione
You do not need the egg white for this recipe, but you can make my amaretti or another delicious recipe using these so leave to the side always being mindful of #nowaste
The RIGHT technique
This technique is called “Bagno Maria” or “Bain Marie” and it is used here to ensure the egg cooks through without thickening into a scramble or a frittata!
Whisk it all the way!
Whisk the sugar you added as you go until you have added it all in and the yolk is creamy – be sure to use your arm muscle!
- Small-medium size pot
- 2 Bowls
- 5 Organic farm fresh eggs
- 70 grams White sugar 2.5oz
- 90 ml Marsala 3oz. or a sweet wine/limoncello/amaretto/prosecco etc
- Water amount depends on size of your pot
- Zabaione is all about fresh, organic, farm eggs – if you do not have them, it is not worth making this recipe!
- Separate the egg yolk from the whites using two bowls.
- Put water into the pot until it is approx. ¾ full – test whether there is enough (or too much) water by placing a bowl on top (pyrex/glass/stainless steel) and making sure that the bottom of it lightly touches the water.
- Remove the bowl, place the egg yolks inside it and whisk well for around 5 minutes while you wait for the water to boil.
- Add sugar to the egg yolk, a small amount at a time, whisking as you go until you have added it all in and the yolk is creamy – be sure to use your arm muscle!
- Once the water boils, place the bowl on top of the pot, leaving it just resting on the water (not immersed).
- Stir the egg mixture while it is resting on the water and add marsala, one half at a time and continue to whisk well.
- Once it becomes a thick, cream-like consistency, check the temperature of the zabaione aiming for it to reach 82°C/180°F.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
How to serve Zabaglione
Pour the Zabaglione into a martini glass or small shot glasses and top with berries or even some grated chocolate. It is very rich in flavor so a small portion will be just enough.
This can be served warm right away or if you choose to serve it chilled, cover it tightly with plastic wrap and leave it in the fridge – you can always add the toppings you desire later on (my favourite is raspberries).
Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate