How to make Zabaglione, the classic Italian dessert that’s sweet, airy, and luxuriously creamy. Made with just three ingredients — egg yolks, sugar and Marsala wine — this simple custard is delightful served warm with Savoiardi (ladyfinger) biscuits for dunking or chilled over fresh berries.
Traditionally known as zabaione, Zabaglione was often given by Nonna as a comforting home remedy because egg yolks are rich in nutrients. Today it’s enjoyed as a beloved Italian dessert that can be served warm or chilled.
With just egg yolks, sugar and a sweet wine such as Marsala, the recipe is quick and forgiving. Whisked over gentle heat to create a light, frothy custard, Zabaglione pairs beautifully with Savoiardi, fresh fruit, or a dollop of whipped cream.
See the recipe below for ingredient notes, step-by-step photos, tips, variations and a video. For the printable recipe, scroll to the bottom.
Notes on ingredients
- Egg yolks – Reserve the whites for another recipe such as meringues or cookies.
- Sugar – Use caster (superfine) or granulated sugar for smooth incorporation.
- Marsala – A sweet Marsala works beautifully. If you prefer no alcohol, substitute a small amount of strong espresso (see notes) or reduce a less-sweet liqueur by 2–3 tablespoons.
How to make Italian Zabaglione
Preparation Tips!
- Fill a large pot halfway with water and bring it to a gentle simmer. Use a mixing bowl that sits on top of the pot without touching the water.
- Separate eggs carefully and place the yolks in a large heatproof bowl; refrigerate the whites for another use.
Zabaglione is straightforward. Whisk egg yolks and sugar with an electric whisk until pale and fluffy. Add the Marsala, then set the bowl over the simmering water and continue whisking until the mixture thickens and forms ribbons (photos 1–4).
Once thickened, spoon the Zabaglione into serving glasses and serve immediately with Savoiardi and fresh fruit, or chill and serve cold. A little freshly whipped cream folded or piped on top is also lovely.
Recipe tips and FAQs
- Ratio: For each medium egg yolk use 1 tablespoon sugar and 1 tablespoon Marsala. Reduce Marsala to 1/2 tablespoon if you want less alcohol.
- Use a large heatproof bowl: The mixture will expand as it aerates while cooking.
- Keep the bowl off the water: If the bowl touches the water the eggs can overcook or scramble.
- Keep whisking: Continuous stirring prevents the mixture from curdling and ensures a silky texture.
When the mixture falling from the whisk forms a ribbon that holds for a few seconds, the Zabaglione is ready.
If you prefer no alcohol, add a shot of espresso; it gives great flavor and works well as an alternative.
Zabaglione contains no milk and is whisked over a bain-marie to become light and frothy. Custard is usually made with milk and is thicker and creamier in a different way.
How to serve Zabaglione
- Serve warm: Traditionally served warm in small glasses or cups with Savoiardi for dunking.
- With fruit: Pour warm or chilled Zabaglione over strawberries, raspberries or peaches.
- Chilled: Chill and top with whipped cream for a lighter dessert.
- With cakes: Spoon over panettone or pandoro, or fold into whipped cream or crema pasticcera to fill cakes and pastries.
- Add espresso: A shot of espresso mixed in gives an excellent alternative flavor.
If you try this Zabaglione recipe, please rate it and share your feedback in the comments. It’s always lovely to hear how recipes turn out in your kitchen.
Step By Step Photos Above
Most recipes include step-by-step photos, helpful tips and sometimes a video.
Italian Zabaglione Recipe
By Emily
Ingredients
- 6 medium egg yolks (or 5 large)
- 6 tablespoons caster sugar (90g)
- 6 tablespoons Marsala (90ml)
Instructions
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Heat a large pot halfway with water. The mixing bowl should sit on top without touching the water.
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Place the egg yolks and sugar in a large heatproof bowl. Whisk with an electric whisk until pale and thick.
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Set the bowl over the simmering water, ensuring it does not touch the water.
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Add the Marsala and whisk continuously until the mixture doubles in size and thickens into a custard, about 5–10 minutes.
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The Zabaglione is ready when a ribbon from the whisk holds its shape for a few seconds. If it collapses immediately, keep whisking over slightly higher heat.
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Pour into serving glasses and serve immediately with Savoiardi or fruit, or chill until ready to serve.
Video
Notes
- Ratio: 1 tablespoon sugar and 1 tablespoon Marsala per medium egg yolk. Adjust Marsala to taste.
- Use a large bowl: The custard expands as it aerates.
- Keep the bowl off the water: Avoid scorching or scrambling the eggs.
- Keep stirring: Continuous whisking ensures a smooth, silky Zabaglione.
- Espresso option: Swap or add a shot of espresso for a non-alcoholic flavor twist.
- Zabaglione will keep in the fridge for up to three days; serve warm or chilled.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless stated otherwise.
- When using canned tomatoes I recommend well-known quality brands for best flavor.
- Vegetable sizes are medium unless noted.
- All recipes are tested in a fan (convection) oven unless stated otherwise.
Nutrition
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Carbohydrates: 22 g
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Protein: 4 g
Nutrition information is an approximation.
Did you try this recipe?Leave a comment below!
More traditional Italian desserts
- Tiramisu – Authentic Recipe!
- Italian Crostata (Jam Tart)
- Italian Ricotta Doughnuts
- Chocolate Budino (Budino al Cioccolato)
- Torta Caprese (Flourless Italian Chocolate Cake)