Zabaglione or zabaione is a creamy custard made with whipped egg yolks, sugar, & Marsala wine cooked over a double boiler or bain-marie. It’s typically served with fruit, numerous desserts, or in small dessert bowls for dipping cookies or ladyfingers! It’s a easy however decadent dessert that is good for Valentine’s Day and Christmas!
Zabaglione is an indulgent Italian dessert made with whipped custard to create a deliciously thick and fluffy topping to pair with contemporary fruit, biscotti, or ladyfingers.
It requires simply three elements and is prepared in below quarter-hour. It’s unbelievable when served heat over truffles and puddings or served chilled over contemporary ripe fruit.
My favourite method to serve zabaglione is over juicy, ripe strawberries through the summer season. The fluffy, creamy topping seems to be wonderful over vibrant pink berries. Another approach I get pleasure from this dessert is spooned heat into small dessert bowls to dip ladyfingers, biscotti, or cookies.
- Egg yolks – This is what creates a creamy, luscious consistency. I used egg yolks from massive eggs.
- Sugar – White granulated sugar is finest.
- Sweet wine – Marsala is the preferred alternative, however Moscato d’Asti, Rum, or Madeira can be utilized as effectively.
- Use a double boiler or bain-marie.
- Ensure the water is simmering, not boiling.
- Whisk continuously, making certain the underside and sides of the doubler boiler are totally combined.
- Use a metallic bowl for higher warmth conductivity. Use a silicone glove to carry onto the bowl as it can get sizzling. Glass bowls aren’t really useful.
Zabaglione or zabaione is a creamy custard sauce made with whipped egg yolks, sugar, & Marsala wine cooked over a double boiler or bain-marie. It’s typically served with fruit, numerous desserts, or in a small dessert bowl for dipping cookies or ladyfingers!
- Prepare a double-boiler (bain-marie): Add an inch or two of water to a saucepan and deliver to a simmer over medium warmth.
- Beat egg combination: Add the egg yolks and sugar to a metallic bowl that is massive sufficient to suit atop the saucepan (wait to position it over the saucepan). Using a whisk or hand mixer, beat till thick and pale yellow, about 4 minutes. Next, slowly drizzle the Marsala wine into the egg combination whereas whisking or beating.
- Heat over a double-boiler: Place the metallic bowl atop the saucepan, making certain the underside doesn’t contact the simmering water. Continue to beat or whisk till thickened. Lift the whisk and examine that the combination flows down in ribbons and leaves a visual path for 8 seconds. The temperature ought to attain 150°F.
- Serve: Spoon heat zabaglione over strawberries or different contemporary fruit. Or pour into small dessert bowls for dipping biscotti or woman fingers. Enjoy!
✎ Recipe Notes
- Substitutions for Marsala wine – Moscato d’Asti, Rum, or Madeira.
- Non-alcoholic zabaglione – ¼ cup of Marsala wine could be substituted with 1 tablespoon of white grape juice and 3 tablespoons of water. Alternatively, you’ll be able to pass over the Marsala wine altogether. The consequence might be barely thicker however nonetheless scrumptious!
Calories: 89kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 138mg | Sodium: 6mg | Potassium: 14mg | Sugar: 13g | Vitamin A: 184IU | Calcium: 17mg | Iron: 0.4mg
*Nutritional data is an estimate, calculated utilizing on-line instruments.
Zabaglione is made with Marsala wine, whereas custard is made with milk. Both have a creamy texture and make unbelievable desserts.
To make zabaglione with out alcohol, substitute a combination of grape juice with water. Otherwise, you’ll be able to merely pass over the alcohol. The consequence might be barely thicker however nonetheless scrumptious.