Traditional Zabaglione Recipe

Indulge in the creamy delight of Traditional Zabaglione, a classic Italian custard dessert that's surprisingly simple to make! This versatile recipe is perfect served warm as a luscious sauce or chilled into a thick, almost crème-like texture. The secret? Fresh berries or your favorite fruit elevate this dessert to new heights. Discover the joy of creating your own variations – this recipe is your culinary springboard to deliciousness!

Prep Time 5 mins

Cook Time 15 mins

Calories 127.7 kcal

Protein 4g

Rating Be the first

Recipe Actions

Share this recipe:

Recipe Author

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Traditional Zabaglione

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Traditional Zabaglione? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Traditional Zabaglione

In a heatproof bowl, whisk together the egg yolks, sugar, and Marsala wine until pale and slightly thickened.
Place the bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn't touch the water).
Whisk continuously for 8-10 minutes, or until the mixture has thickened enough to coat the back of a spoon. The mixture will increase in volume and become pale yellow.
Remove from heat and immediately whisk in the heavy cream until fully incorporated.
Strain the zabaglione through a fine-mesh sieve to remove any lumps or cooked egg bits.
Serve immediately while warm as a sauce or chill thoroughly in the refrigerator for at least 2 hours to achieve a thicker, colder consistency.
Garnish with fresh berries and a sprinkle of powdered sugar before serving.