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Loading...Zabaione al Marsala is a frothy, lightly boozy Italian custard whipped over gentle heat until tripled in volume. Egg yolks, sugar, and sweet Marsala wine combine into a silky, warm dessert that's typically served with crisp amaretti cookies or fresh berries.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 160 kcalCalories
- 5 gFat
- 2 gSaturated Fat
- 17 gCarbs
- 0 gFiber
- 2 gProtein
- 10 mgSodium
- 55 mgPotassium
- 22 mgCalcium
- 0.5 mgIron
- 0 mgVitamin C
- 70 mcgVitamin A
Ingredients
For the Custard
- 4 large egg yolks
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (120 ml) sweet Marsala wine
- 1 pinch fine sea salt
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon finely grated lemon zest
For Serving
- 1 cup fresh raspberries or strawberries
- 8 amaretti cookies, lightly crumbled
- Sponge cake fingers or crisp ladyfingers, for dipping
Directions
- Fill a medium saucepan with about 2 inches (5 cm) of water and bring it to a gentle simmer over medium-low heat.
- In a heatproof metal or glass bowl that fits snugly over the saucepan without touching the water, whisk the egg yolks, sugar, and salt for about 1 minute until pale and slightly thickened.
- Slowly pour in the Marsala wine while whisking constantly, then whisk in the vanilla and lemon zest until fully combined.
- Set the bowl over the simmering water and whisk continuously for 8 to 10 minutes, keeping the bowl steady and moving the whisk in quick circles, until the custard triples in volume, becomes pale ivory, and is thick enough that the whisk leaves a visible ribbon on the surface.
- Remove the bowl from the heat and whisk for another 30 seconds to stabilize the foam and stop the cooking.
- Immediately divide the warm custard among 4 small glasses, coupes, or espresso cups.
- Top each serving with fresh berries and a generous sprinkle of crumbled amaretti cookies.
- Serve right away while still warm and foamy, with sponge cake fingers alongside for dipping if desired.
Cook’s Notes
- Use a metal bowl if possible; it conducts heat better and helps the custard whip up faster and fluffier.
- Keep the water at a bare simmer, not a rolling boil; too much direct heat will scramble the yolks.
- Serve the custard immediately after whipping, as it deflates and loses its airy texture as it cools.
- For a more aromatic finish, substitute the vanilla extract with 1 tablespoon of cold espresso or a splash of amaretto liqueur.
- If the custard breaks or looks greasy, whisk in one additional cold egg yolk off the heat to bring it back together.
