Italian creamy zabaione recipe

 

🇮🇹 Classic Creamy Zabaione (Zabaglione) Recipe

Serves: 4

Prep Time: 5 minutes
Cook Time: 10–15 minutes

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🧂 Ingredients:

• 6 large egg yolks

• 6 tablespoons granulated sugar

• 6 tablespoons Marsala wine (or other sweet wine like Moscato or Vin Santo)

• Optional: ½ teaspoon vanilla extract or lemon zest

• Optional for serving: Fresh berries, whipped cream, ladyfingers, or crushed amaretti

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🥣 Instructions:

1. Prepare a Bain-Marie (Double Boiler):
   Fill a medium saucepan with a couple inches of water. Bring it to a gentle simmer over medium heat. Place a heatproof bowl (metal or glass) on top — the bottom of the bowl should not touch the water.

2. Whisk Ingredients Together:
   In the bowl, whisk together the egg yolks and sugar until the mixture is pale and thick (about 2–3 minutes). Then slowly whisk in the Marsala wine.

3. Cook the Mixture:
   Place the bowl over the simmering water. Continuously whisk the mixture (don’t stop or it will curdle). Cook for about 8–10 minutes, until it triples in volume and becomes a thick, foamy custard.

4. Optional Flavor Boost:
   Stir in a bit of vanilla extract or lemon zest for added depth.

5. Serve Immediately or Chill:

   • Warm: Serve in glasses or small bowls topped with berries or biscuits.

   • Chilled: Cool to room temperature, then refrigerate 2+ hours for a thicker texture. Can be gently folded with whipped cream to make it even more luscious.

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🍷 Tips:

• For a non-alcoholic version, substitute wine with a mix of grape juice + lemon juice.

• Don’t overheat! Keep the heat gentle to avoid scrambled eggs.

• Great paired with espresso, tiramisu, or biscotti.