Name: Zabaglione
Prep time: 5 min
Total time: 15 min
Ingredients: 6 large egg yolks; 1/2 cup (100g) granulated sugar; 1/2 cup (120ml) Marsala wine (or a non-alcoholic substitute such as grape juice or apple cider); 1 teaspoon vanilla extract (optional); Fresh berries or fruit for serving (optional); Biscotti or cookies for serving (optional); Egg Yolks: The rich, golden yolks form the base of the custard and contribute to its smooth, creamy texture.; Sugar: Adds sweetness to the Zabaglione, balancing the richness of the eggs and wine (or fruit juice).; Marsala Wine: Traditional Zabaglione is made with Marsala, an Italian fortified wine. However, you can substitute it with grape juice or apple cider for a non-alcoholic version.; Vanilla Extract: This is an optional addition that can complement the flavor and aroma of the custard.

Ingredients

Scale

6 large egg yolks
1/2 cup (100g) granulated sugar
1/2 cup (120ml) Marsala wine (or a non-alcoholic substitute such as grape juice or apple cider)
1 teaspoon vanilla extract (optional)
Fresh berries or fruit for serving (optional)
Biscotti or cookies for serving (optional)

Ingredient Highlights

Egg Yolks: The rich, golden yolks form the base of the custard and contribute to its smooth, creamy texture.
Sugar: Adds sweetness to the Zabaglione, balancing the richness of the eggs and wine (or fruit juice).
Marsala Wine: Traditional Zabaglione is made with Marsala, an Italian fortified wine. However, you can substitute it with grape juice or apple cider for a non-alcoholic version.
Vanilla Extract: This is an optional addition that can complement the flavor and aroma of the custard.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Zabaglione Custard:

Whisk the Egg Yolks and Sugar: In a medium heatproof bowl, whisk together the egg yolks and sugar until smooth and slightly pale.
Add the Wine (or Substitute): Gradually pour in the Marsala wine (or fruit juice), and whisk to combine. If you prefer a non-alcoholic version, apple cider is a great alternative.
Heat the Custard: Set the bowl over a saucepan of simmering water (double boiler method). Make sure the bottom of the bowl does not touch the water. Stir the mixture constantly with a whisk to prevent the eggs from scrambling.
Whisk Until Thickened: Continue whisking the custard for about 7-10 minutes until it becomes thick and creamy. You’ll know it’s ready when it holds its shape and forms ribbons when drizzled.
Add Vanilla (Optional): If you’re using vanilla extract, stir it into the custard once it reaches the desired consistency.

Serve the Zabaglione:

Transfer to Serving Glasses: Pour the Zabaglione into individual serving glasses or bowls.
Garnish and Serve: Serve immediately while it’s still warm or at room temperature. You can garnish with fresh berries, slices of fruit, or some crumbled cookies or biscotti for added texture

Prep Time: 5 minutes

Nutrition

Serving Size: 4
Calories: 200
Fat: 14g
Carbohydrates: 20g
Protein: 5g