Top Rated Zabaglione Recipes
This coffee-flavored dessert is a staple in many of the best Italian restaurants across the country. The first documented recipe of tiramisu was in 1980 and it remains a popular menu item to this day. Try making your own with this amazing recipe. This recipe is courtesy of Chef Glenn Rolnick of Carmine's
How to make the perfect zabaglione – recipe
T hough I won’t hear a word said against Christmas pudding, this “warm, wine-scented froth”, as Marcella Hazan beautifully describes zabaglione, is surely the ultimate festive dessert: rich yet light, easy to knock up at the last minute and, crucially, boozy enough to put everyone in a good mood. As Angela Hartnett warns, “don’t eat zabaglione and drive – it’s very potent!”
Some of us might remember it from a time when it was a staple of the dessert trolley in Italian restaurants lit by chianti candlelight. But, according to Katie Caldesi, zabaglione is an ancient Venetian speciality, with its roots in the warming eggnogs common throughout medieval Europe, “simply flavoured in France and Italy, highly spiced in England”, if Harold McGee is to be believed. Indeed, food writer Giuliano Bugialli claims that zabaglione was “originally served as a tonic, stirred into morning coffee”, which sounds a good way to start the day at this time of year. Alternatively, serve it as a dessert-cum-digestif after dinner – preferably once the kids are safely in bed. A glorious cloud of pure pleasure that you can whip up in less than 10 minutes. Really, why wouldn’t you?
How to make Italian Zabaglione
Zabaglione is made with egg yolks, sugar and marsala wine. Three ingredients are all you need for an authentic dessert that’s ready in around 10 minutes.
First I use an electric whisk to beat the egg yolks and sugar until it’s pale and thick. Place the egg mixture over a pot of simmering water, making sure that the bowl doesn’t touch the water and the water doesn’t boil. These two things are important so the eggs don’t cook too quickly and scramble.
Add the marsala wine whilst whisking the egg continuously. If the custard is heated too quickly the marsala will also be too strong. Keep the heat at medium/low for a perfect zabaglione. The eggs with froth up quite a lot and thicken, it can take some time to thicken around 5-10 minutes. Remove from the heat and spoon the mixture into small glasses.
Serve straight away with some savoiardi (lady finger) biscuits and fresh berries or chill in the fridge until ready to serve. Try adding some freshly whipped cream on top for some extra indulgence.
Raspberry Crumble Tart (August 2006)
Ruth Cousineau—who wrote a wonderful cookbook called Country Suppers—never made a dish I didn’t like. From the first moment I tasted this tart, I knew I’d be serving it again and again. I love the simplicity of the recipe, which allows the fruit to shine. I love the way it looks—a gorgeous burst of vibrant color peeking out of a shaggy top. And I really appreciate that you can use the most insipid supermarket raspberries (they emerge from the heat of the oven with a surprising intensity of flavor).
Zabaglione Recipe – The Delicious Italian Yellow Custard
Zabaglione is traditionally served with fresh, ripe figs and, in Italy, is known as zabaione or zabajone – the name varies depending on the country. It may have originated in Venice where honey was used instead of sugar, but most likely Piedmont is the Italian region of origin.
Some say the Italian dessert dates back to 1471, when Captain Baglioni (often called ‘Zvàn Bajòun’), short of food, managed to muster up random ingredients of eggs, sugar and wine, with which he made this creamy concoction. Another story tells that it goes back to the sixteenth century, when it was created in honor of St. Pasqual Baylón (hence similar dessert names sambayon and zabajone), the patron saint of cooks and pastry chefs, who recommended that wives give it to their “tired” husbands (interpret that how you wish). And, believe it or not, more explanations of the dessert’s origins still abound.
Traditionally raw egg yolks are used but because of the fear of salmonella it is often prepared in a bain-marie nowadays. My mother made it years ago for my family and I still cook it to this day. Prepare it in a bain-marie or use a simple double boiler with a heat resistant bowl suspended above the water and to simmer extremely gently to avoid scrambling the eggs. It could take a little while, but the result is worth it.
French Sayabon Ingredients
I love it when “fancy” food is easy to make. This egg yolk dessert is simple and elegant. Gourmet French cooking in a matter of minutes. Move over classic tiramisu, I think I found a new winner.
This easy sabayon recipe is made in a matter of minutes. Make a small batch for a few guests, double or triple the amount for a large party. You will need:
Can you believe only 3 ingredients? Easier to make than you think. The flavour is incredible. Luscious and intense, yet light and refreshing at the same time.
Once you see how easy this is to make, you must give Perfect Lemon Curd a try too. You will master it the first time.
For this sabayon recipe, I chose Woodbridge by Robert Mondavi CHARDONNAY . Clean and crisp with flavours of cinnamon, caramel, apple, and oak . The flavours work so well with the gingersnaps and pomegranate ariels in this pretty and festive dessert. Feel free to enjoy this wonderful dessert all on its own too.
5 great zabaglione recipes
Whisk some egg yolks with a little sugar until they take on a bright, velvety sheen, then drizzle in a little wine. Place the bowl over gently simmering water and keep beating, and in just minutes you have a light and airy custard, faintly sweet and enticingly smooth and rich with the almost smoky aroma of Marsala. Or sherry. Or even beer.
A traditional Italian dessert, zabaglione is as elegant to serve as it is simple to make. Quickly prepared, it makes a perfect dessert, whether you’re serving a formal dinner for company or following a meal of leftovers on a busy weeknight.
Zabaglione is easy and versatile, and you probably already have the ingredients at home. Whip up a batch and serve it spooned over fresh fruit or ladle it over a cake or a crisp, flaky pastry as a velvety sauce.
Or serve it simply by itself, in a beautiful glass — fresh and warm, just off the stove. You can also fold it with some whipped cream and freeze it for a frozen custard treat. Give it a try. Start with a basic recipe, which you can find below. Or try one of these four other options.
Total time: 15 minutes | Serves 2
Note: For a more traditional zabaglione, increase the Marsala wine and decrease the white wine, keeping the total amount of wine at one-half cup.
4 egg yolks
6 tablespoons sugar, more or less as desired
1/4 cup plus 2 tablespoons dry white wine
2 tablespoons Marsala wine
1. In a large bowl, whisk together the egg yolks and sugar until combined and frothy. Whisk in the white wine and the Marsala.
2. Set the bowl over a large pot of simmering water, making sure the bottom of the bowl does not touch the water. Continue to whisk until the mixture increases in volume and thickens to a thick, foamy cream, easily coating the back of a spoon. The final consistency should be similar to that of a very thick hollandaise.
3. Remove from heat and serve immediately. This makes a generous cup of zabaglione.
Each serving: 313 calories 5 grams protein 42 grams carbohydrates 0 fiber 9 grams fat 3 grams saturated fat 420 mg. cholesterol 39 grams sugar 20 mg. sodium.
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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 RECIPE Like my Italian GreatGrandfather
5 organic/farm fresh eggs
70g/2.5oz white sugar
90ml/3oz Marsala (or a sweet wine/limoncello/amaretto/prosecco etc)
Water (amount depends on size of your pot)
Small-medium size 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.
VINCENZO’S PLATE TIP: 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
- 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).
VINCENZO’S PLATE TIP: 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!
- 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.
HOW TO SERVE:
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).
E ora si mangia, Vincenzo’s Plate…Enjoy!
This is another amazing Italian dessert I grew up eating and I would like for you to try it:
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Italian Zabaglione Recipe
Traditional Italian Zabaglione Dessert
There is a school of thought that dictates "serve hot or cold," but this to most Italian palates is heresy — always serve your zabaione HOT.
In the USA substitute Super Fine sugar, a.k.a. Bar Sugar. In Canada use Super Fine or Berry Sugar. These sugars are finely ground yet not powdered like icing sugars.
When talking of sweets in the Italian menu, this airy-fairy refinement of egg punch is the one that springs first to the mind, and it is worthwhile knowing how to make it to perfection.
For each serving allow 2 egg yolks, 2 tablespoons castor sugar, and 2 tablespoons of Marsala, or failing this, of good Sherry. Vanilla may be added, if liked, but for my taste the dish is better without it.
Beat together the egg yolks and sugar until they are pale and creamy, then slowly add the Marsala. Place the mixture over hot water in a double boiler, and stir slowly until it thickens, taking care not to overcook it otherwise, it will curdle. Serve immediately in warmed sherbet glasses.
Easy Italian Zabaglione Recipe
The Italian Cook Book (1919)
Yolks of three eggs granulated sugar, two ounces Marsala or sherry wine, five tablespoonfuls a dash of cinnamon.
First stir with the ladle the yolks and the sugar until they become almost white, then add the wine.
When ready to serve, place the saucepan in another one containing hot water and beat until the sugar is melted and the egg begins to thicken.
Traditional Italian Zabaglione
The Cook's Decameron (1905)
Zabaglione is a kind of syllabub. It is made with Marsala and Maraschino, or Marsala and yellow Chartreuse.
Ingredients: Eggs, sugar, Marsala, Maraschino, or other light-colored liqueur, sponge fingers.
The traditional quantities as follows:
For each person the yolks of three eggs, one teaspoonful of castor sugar to each egg, and a wineglass of wine and liqueur mixed. Whip up the yolks of the eggs with the sugar, then gradually add the wine.
Put this in a bain-marie (double boiler), over low heat, and stir until it has thickened to the consistency of a custard. Take care, however, that it does not boil.
Serve hot in custard glasses, and with hand sponge fingers.
(Source: Don Bell)
About the Italian Zabaglione Recipe
Modern Zabaglione with Almonds, Cherry Sauce and Gelato
Italians have modernized their zabaglione by adding fruit, nuts, flavored sauces, and gelato. It makes a terrific base for a wonderful flavor creation.
However, the traditional version is made simply with egg yolks, white granulated sugar, and Marsala wine. Some cooks make it with a little maraschino liqueur.
Zabaglione is really an egg custard that has been whipped to make it very light and sweetened. So basic! So delicious!
The Secret Method Used by Italian Chefs
The SECRET to preparing a good Italian zabaglione is to use a double boiler and to barely simmer the egg mixture until it thickens to a light custard. If you overcook it, it can turn out with an unpleasant scrambled egg consistency.
This dessert should be eaten hot, as soon as it's ready, as it tends to collapse when cooled. Serve it on its own or poured as a sauce over plain homemade cake, fresh fruit, or homemade Italian gelato.
Whether you prefer calling it sabayon, zabaglione, or zabaione, you'll love the wonderful taste of this old fashioned Italian dessert. Try an Italian zabaglione recipe today!
Put the egg yolks and sugar in a glass bowl and whisk in one direction until a paste forms. Add half the wine and whisk again until you have a smooth, thick custard with just a few bubbles.
Place the bow over a pan of simmering water (the water must not actually touch the bowl) and carry on whisking while gradually adding the remaining wine. This can take 10 minutes or more, depending on how vigorously you whisk. The idea is to thicken the mixture with air and to warm it, so you might have to take the bowl off the heat every now and then to avoid cooking it through. The result should be a silky cream that is almost as thick as mayonnaise. The test for readyiness is that a Savoiardi biscuit will stand upright in the zabaglione once it has been poured into a glass.