Food & Drink

Zabaglione recipe

The only ingredients required for the authentic Italian Zabaglione recipe are egg yolks, sugar, and wine (usually Marsala). Zabaglione is relatively easy to make. All you need are very fresh eggs and some whisking skills!

Zabaglione, also called Zabaione and Zabajone, is an ancient Italian dessert.

The cookies are served in small cups and seasonal fruits or fresh fruit. This could be done as a healthy snack or dessert on a cold winter’s evening.

In Italy, they usually serve Zabaglione on top of slices of Panettone or Pandoro during Christmas. It is a delicious and unique dessert.

This Italian custard can be enjoyed cold or hot, depending on your preference and the season.

Today, Zabaglione and Pastry Cream are essential ingredients in the Italian pastry tradition. They are used to make refined desserts.

The origins of this recipe are simple and homey. It comes from Italian grandmothers and mothers who would beat egg yolks and sugar together in a cup to get a foamy cream. Due to its high nutritional value, this Italian egg yolk and granulated sugar preparation were used to treat indigent or convalescent husbands/children.


NOTE: Mothers and grandmothers have developed the Zabaglione recipe over many years. You can think about Zabaglione as a family recipe. Everyone has their version.

Ingredients (sugar and egg yolks, Marsala) are roughly the same amount. Italian grandmothers would weigh the egg yolk and then add the same amount of Marsala and sugar. We would say ” Ad occhio.”

Sometimes, they even used a half eggshell to measure. For example, if you serve four people, the recipe would be four yolks of egg, four sugar eggshells, and 4 Marsala eggshells. The Zabaione recipe is the exception to the rule of pastry tradition that demands the same respect as the dosages.

Let’s look at the quantities that are ideal for this recipe.

  • Five tablespoons of sugar granulated (75g/ 2,64 ounces).
  • Egg yolks of approximately 75 g (2,64 ounces) (depending on the size of your eggs).
  • Marsala wine, five tablespoons (75 ml/ 2,5 fluid ounces).

Tools for making Zabaglione

  • Let’s see which ones. First, you need a good a 
  • Electric hand mixers are used by many, contrary to tradition. They make it easier, but you must be careful to keep the eggs from the correct point or too quickly. It would help to spend more time with a hand-held whisk but have better control once you reach the desired thickness.
  • Also, you will need a Copper Mixing Bowl or a Stainless Steel Mixing Bowl. These bowls, made from steel or copper, could be more heat conductive. The bain-marie is used to heat eggs but not cook them.


  • Step 1)-Begin separating the yolks and whites. Add the sugar to the egg yolks and place them in a stainless steel or copper bowl. Meanwhile, place a small saucepan with water on low heat.
  • Step 2 – Mix the eggs and sugar using an electric or hand-held whisk. Be very careful. Continue whisking the yolks and sugar together until the sugar dissolves and the cream thickens.
  • Step 3 At this stage, place the bowl over the saucepan of hot water. Continue to beat the cream egg with the whisk.
  • Step 4 After 3-4 minutes, add the Marsala slowly. Whip everything until you reach a fluffy, full-bodied consistency. This will take approximately 10 minutes.
  • Step 5 – Place the Zabaglione bowl over a bowl containing ice cubes. Gently mix for a few minutes. This way, it cools quickly and remains a creamy puffy dessert.


  • Zabaglione tastes great if eaten immediately.
  • You can store it in the refrigerator for up to two days. It would help if you whisked Zabaglione again for another minute before using it. The Marsala settles at the bottom of the dish after a couple of hours and separates the egg.


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