zabaglione

Zabaglione

sugar

Marsala

kosher salt

Fresh berries, for serving, optional

Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.

Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt.

Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.

Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.

This was a favorite dessert that my Nonnie would make when I was a child. It came out almost as delicious as hers, even with out the extra kisses added (she said were an important part of the recipe!) I do suggest  that you eat it with in a short time of making it as it can begin to separate if left for more than an hour or two. 

Loved this! So delicious.  I agree with the others that the Marsala should be reduced by half so as to be not so over powering.<br />Will definitely make this again.  It was super easy!

Although Matsala is the traditional liquor, I've used left over white wine and even apple cider with satisfactory results. My northern Italian nonna used to top it with nutmeg and blue berries. 

I make this all the time, but instead of the wine or Grand Marnier (which is what was used when I was in culinary school) I use equal amount of Apricot Nectar.  No alcohol so all guest friendly and a tasty dessert.  I layer with fresh berries and let sit in refrigerator for the afternoon.  Dessert is ready!!!<div><br /></div>

Question: Sweet or dry Marsala? (Haven't made it yet so the rating is moot.)

I halved the recipe for the two of us and it was perfectly balanced ... rich and creamy yet light and not too sweet. I just wish I had had some fresh berries to go with it! I used a hand wisk and my arm is tired but it worked well. <div><br /></div><div>You can use whatever wine or liqueur you want but don't call it zabaglione when you do.</div>

The flavor of the Marsala is far too overpowering.  I used 1/4 cup and still found it to be far too dominant a component in the dessert.  Maybe you need to use a $25+ bottle of Marsala.  Next time I will use 1/5th of a cup of Italian Moscato or a white port and 1/5th a cup of heavy cream.

Awesome!! I didnt have Marsala so I used Kaluha...very tasty and very easy to make!!

First, one reviewer called in Sabayon, this is the French word for the same dessert as Italian Zabaglione.  I have made Zabaglione many times in a copper Zabaglione (bowl shaped pan with a whisk, Alton's recipe sounds so much easier using the electric mixer.  The only thing I would caution people is to keep the water at a low simmer and not rush finishing the dessert,Continue beating until it is thick and creamy. If the dessert is completed too quickly,enough alcohol will not "burn off" and it will taste too strong !  Bev Cooks

Authentic Italian Zabaglione Recipe is made just with 3 ingredients: egg yolks, granulated sugar and wine, usually Marsala. It’s not difficult to make Zabaglione recipe. You just need very fresh eggs and a bit of skill using the whisk! Zabaglione is a sweet foamy cream also known as Zabaione or Zabajone and it’s one of the most classic ancient Italian dessert. It’s served in small cups with cookies like Savoiardi or with fresh seasonal fruit. It could be a nutritious snack or a dessert served on cold winter evenings.

Zabaglione Recipe | Crema allo Zabaione

granulated sugar (75 g/ 2,64 ounces)

egg yolks of

Marsala wine

Beat the eggs wiyh sugar

Place the yolks in a stainless steel bowl and add the sugar. Mix with a hand whisk until the sugar is dissolved and the yolks cream begins to thicken.

Warm the cream

Place the bowl on the saucepan with the hot water and continue to beat the egg cream with the whisk. IMPORTANT: the water must be very hot but it must NOT boil nad the bowl with the egg cream must NOT touch the hot water: it must remain raised.

Add Marsala and beat it up

After about 3-4 minutes, add slowly the Marsala wine. Mix everything together, keeping whisking until it reaches a puffy full-bodied consistency. It will take about 10 minutes in total.

Serve

You can serve your Zabaglione immediately, hot and creamy. Pour it into small glass bowls and enjoy it with Savoiardi or other cookies.

Cold Zabaglione recipe

 If you want to enjoy a cold Zabaglione cream, here what you have to do: place the bowl with the Zabaglione on top of a bowl with ice cubes. Mix gently for a couple of minutes. In this way it cools down quickly remaining a creamy puffy dessert.

How to make Zabaglione, a classic Italian dessert that&#039;s sweet, thick, creamy and incredibly delicious! Made with just 3 ingredients; egg yolks, sugar and Marsala this creamy custard is perfect served with Savoiardi biscuits for dunking or with fresh berries!

Italian Zabaglione Recipe

Marsala ((90 milliliters))

Heat a large pot halfway with water. Your mixing bowl should be able to sit on top of it without touching the water.

Add the egg yolks and sugar to a large mixing bowl. Whisk together with an electric whisk until pale and thick.

Place the bowl on top of the pot of hot water making sure the bowl doesn&#39;t touch the water.

Add the marsala and continuously mix with a hand whisk until the mixture has doubled in size and thickened into a custard (this can take 5-10 minutes).

The zabaglione is ready when you can draw a ribbon that holds its shape for a few seconds. If it disappears immediately it&#39;s not ready, turn up the heat and keep whisking.

Once ready, pour into serving glasses and serve immediately with Savoiardi biscuits or fruit or chill in the fridge until ready to serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1650295473/dtzs31vql0l6o5racd8q.mp4

How to make Zabaglione, a classic Italian dessert that's sweet, thick, creamy and incredibly delicious! Made with just 3 ingredients; egg yolks, sugar and Marsala wine. This creamy custard is perfect served with Savoiardi biscuits for dunking or with fresh berries!

Italian Tiramisu is a much loved dessert. But do you know how to make tiramisu at home? Follow my recipe for delicious restaurant results. This classic Italian dessert layers coffee dipped savoiardi (also known as Lady Fingers) and a wonderful mascarpone filling with no raw egg!

Italian Tiramisu Recipe

coffee (350 mls (more if needed))

dark rum

white sugar

egg yolks (at room temperature)

white sugar (100 grams)

sweet marsala wine (120 mls)

mascarpone cheese

heavy whipping cream

cocoa powder

In a shallow dish pour coffee. Add sugar and rum. Stir until dissolved. Set aside to cool.

To prepare the coffee dip

Put the egg yolks and sugar in a glass/ heatproof bowl or the top of a double boiler. Whisk lightly until combined. Whisk in the sweet marsala wine.

Place the bowl or top of double boiler over barely simmering water. The bottom of the bowl mustn’t touch the water.

Whisk continuously until the mixtures thickens and becomes pale and creamy. This will take approximately 10 minutes. Be careful not to make scrambled sweet marsala wine eggs. If necessary , take the bowl off the heat every so often if you think it’s getting too hot.

Once the zabaglione is ready, cool it down quickly so that it doesn’t keep cooking.  I do this by have a bowl ready with a small amount of  ice and water. Suspend the hot bowl in the ice water and stir with the whisk until the zabaglione has cooled to room temperature. Set aside.

Make the zabaglione

Pour the heavy cream into a medium bowl and whisk either by hand or with an electric mixer until firm peaks form. You want more than soft peaks but not stiff peaks.

Use a spoon to stir in the mascarpone cheese. I usually do this directly in the container it comes in. The purpose of this is to loosen the mascarpone cheese enough so that it blends easily with the whipped cream. Don’t over beat because the mascarpone cheese can split.

Gently but thoroughly fold the cooled zabaglione and loosened mascarpone cheese into the whipped cream. The filling is now ready.

To make the mascarpone filling

Briefly dip half of the savoardi in the coffee one at a time and place them in one layer in a 8 x 8 inch x 2 inch (20 x 20cm x 5cm) pan. Be careful not to let the savoiardi soak too much because they will fall apart.

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Top 4 zabaglione recipes from across the web

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Zabaglione

Zabaglione Recipe | Crema allo Zaba...

Italian Zabaglione Recipe

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The most viewed zabaglione recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine