I have the fondest memories of homemade zabaglione. My nonna used to whip one up once in a while, and it was the most amazing culinary adventure to see egg yolk become so velvety and expand to a rich cream.
Seeing simple ingredients—just three—produce such a fantastic dessert is, and still is, a WOW moment! To a kid, it was purely magical. As an adult, it is still enchanting. If you love traditional Italian desserts as much as I do, my homemade Italian tiramisu is another favorite you must try. It brings together delicate savoiardi, strong coffee, and a beautifully creamy mascarpone filling. Simple ingredients and so much flavor!
This traditional recipe follows the classic Italian method for achieving that signature airy texture and glossy finish.
Perfect served on its own or with ladyfingers for dipping, it is an authentic taste of Italy’s culinary heritage, refined, elegant, and effortlessly delicious.
In this Article
- Zabaglione, zabaione, or sabayon, which one is it?
- A Note From Giangi
- Key Ingredients
- How to Make Zabaglione
- Giangi’s Pro Tips
- What dishes can you enjoy with this zabaglione recipe?
- Variations and Substitutions
- Storing
- Zabaglione FAQs
- More Easy Dessert Recipes You Will Love
- VIDEO: COOK ALONG WITH ME
- Zabaglione
Zabaglione, zabaione, or sabayon, which one is it?
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All three are the correct spellings. Zabaglione and zabaione are the Italian alternate spellings.
Zabaglione is used in the south and zabaione in the north of Italy, and both refer to the same dessert. It is made mainly with Marsala, but you will sometimes enjoy it with Moscato or Porto wine.
On the other hand, Sabayon is French, often made with champagne instead of Marsala.
A Note From Giangi
Key Ingredients
The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Egg yolks: Extra-large eggs are used with this recipe.
Sweet Marsala wine: is readily available at your local grocery store. Buy a good quality one, as you will notice the difference in cooking.
Superfine sugar: or baker’s sugar, is finer than granulated sugar but not as powdery as powdered sugar. You can make superfine at home with a food processor or a coffee grinder. When beaten with egg yolks, this type of sugar creates a smooth, non-granular mixture.
Savoiardi or lady fingers: Italian soft cookies that absorb well and have just the right sweetness.
How to Make Zabaglione
With all my recipes, please assemble all the ingredients before starting cooking and baking.
Step 1: Place water in a pot and set the mixing bowl over it so the bottom of the bowl doesn’t touch the water. Once done, bring the water to a simmer.
Step 2: Place the egg yolks and sugar in a copper or heat-proof bowl and whisk with a hand-held electric mixer or balloon whisk until thick and pale.
Step 3: Gradually whisk in the Marsala.
Step 4: Place the egg bowl over the pot of gently simmering water and whisk the mixture until glossy, soft, and foamy.
Step 5: Continue beating until it begins to bubble. It will take 5 minutes.
Step 6: Serve immediately in glasses with a lady’s finger for dipping.
Giangi’s Pro Tips
- The proportions are super easy to remember: one egg, one tablespoon sugar, and one tablespoon Marsala serve one person. How easy is that?
- It must be made at least at the last minute, but it will only take 5 minutes. Everyone will wait patiently, knowing what is coming.
- The secret is to keep the mixture hot enough to cook and thicken the egg yolks, but not too hot to burn them and start solidifying.
- Do not under any circumstances let the bowl with the eggs touch the hot simmering water below or it will cook, and your zabaglione will not be
What dishes can you enjoy with this zabaglione recipe?
This delicious recipe for zabaglione is perfect with any Italian dinner or an afternoon pick-me-up dessert with your favorite person.
Since it is rich, I enjoy eating it after Italian wedding soup or Caesar salad dressing with shrimp saltimbocca.
Variations and Substitutions
To make chilled zabaglione for two, once cooked, remove from the heat and whisk until completely cold. In a separate bowl, whisk 1 cup of heavy cream with 1 tablespoon sugar until stiff peaks form, then gently fold into the cold zabaglione.
Spoon into cold glasses and chill until needed.
Storing
This dessert should be enjoyed immediately after being prepared. If you have any leftovers, place them in an airtight container and refrigerate for up to one day. Please bring them back to room temperature and enjoy.
I would not recommend reheating it as the egg will harden and not be enjoyable.
Zabaglione FAQs
What is the meaning of the word zabaglione?
In Italian cooking, it means a foamy, custard-like mixture of egg yolks, sugar, and marsala wine, typically served hot or chilled as a dessert.
What is the French version of zabaglione?
Sabayon is the French name for the Italian dessert. The French version uses Champagne.
Do I have to use a double boiler?
Please do if you have one, but it is not necessary. However, ensure that the bowl with the eggs does not touch the hot water from the pan below.
More Easy Dessert Recipes You Will Love
If you tried this Zabaglione or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
VIDEO: COOK ALONG WITH ME
Zabaglione
Ingredients
- 2 large egg yolks
- 2 tablespoons sweet Marsala wine
- 2 tablespoons superfine sugar, (caster)
- 6 lady fingers or Savoiardi, optional
Instructions
- Bring a pot of water to a simmer.
- Place the egg yolks and sugar in a heatproof bowl and whisk with a hand-held electric mixer or a balloon until thick and pale. Gradually whisk in the marsala.
- Place the egg bowl over a saucepan or double boiler , of gently simmering water; the bottom should not touch the water under any circumstances, and do not let the water boil.
- Whisk the mixture until glossy, soft, and foamy. Continue beating until it begins to bubble. This will take about 5 minutes.
- Serve immediately in glasses with a lady's finger for dipping.
Notes
- The proportions are super easy to remember: one egg, one tablespoon sugar, and one tablespoon Marsala serve one person. How easy is that?
- It must be made at least last minute, but it will only take 5 minutes. Everyone will wait patiently, knowing what is coming.
- The secret is to keep the mixture hot enough to cook and thicken the egg yolks, but not too hot to burn them and start solidifying.
- Do not let the bowl with the eggs touch the hot, simmering water below, or it will cook, and your zabaglione will not be light and smooth.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Desserts
- Cuisine: Italian
- Occasion: Valentine’s Day, Christmas, New Year
- Season: Fall, Winter
- Type: Under 45 minutes
Did you make this?
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Giangi Townsend
I can still see my nonna making this dessert and since then it has held a special place in my heart. Velvety and rich in sweetness, this dessert is not only my favorite, but it also always takes center stage during the holidays.