Zabaglione
Zabaglione or zabaione is a creamy custard sauce made with whipped egg yolks, sugar, & Marsala wine cooked over a double boiler or bain-marie. It's often served with fruit, various desserts, or in a small dessert bowl for dipping cookies or ladyfingers!
Servings: 8
Calories: 89kcal
Ingredients
- 6 large egg yolks
- ½ cup granulated sugar
- ⅓ cup sweet Marsala wine See Notes for substitutions
Instructions
- Prepare a double-boiler (bain-marie): Add an inch or two of water to a saucepan and bring to a simmer over medium heat.
- Beat egg mixture: Add the egg yolks and sugar to a metal bowl that's large enough to fit atop the saucepan (wait to place it over the saucepan). Using a whisk or hand mixer, beat until thick and pale yellow, about 4 minutes. Next, slowly drizzle the Marsala wine into the egg mixture while whisking or beating.
- Heat over a double-boiler: Place the metal bowl atop the saucepan, ensuring the bottom does not touch the simmering water. Continue to beat or whisk until thickened. Lift the whisk and check that the mixture flows down in ribbons and leaves a visible trail for 8 seconds. The temperature should reach 150°F.
- Serve: Spoon warm zabaglione over strawberries or other fresh fruit. Or pour into small dessert bowls for dipping biscotti or lady fingers. Enjoy!
Notes
Makes about ¾ cup of zabaglione.
- Substitutions for Marsala wine - Moscato d'Asti, Rum, or Madeira.
- Non-alcoholic zabaglione - ¼ cup of Marsala wine can be substituted with 1 tablespoon of white grape juice and 3 tablespoons of water. Alternatively, you can leave out the Marsala wine altogether. The result will be slightly thicker but still delicious!
Nutrition
Calories: 89kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 138mg | Sodium: 6mg | Potassium: 14mg | Sugar: 13g | Vitamin A: 184IU | Calcium: 17mg | Iron: 0.4mg