QiMeal
Zabaglione
Zabaglione · ready in 17 min · 8 servings · 132 kcal per serving · easy · 3 ingredients
Zabaglione is a classic Italian warm custard, whisked over gentle steam until pale, frothy, and fragrant with Marsala wine.
- Prep
- 7 min
- Cook
- 10 min
- Total
- 17 min
- Serves
- 8
- kcal
- 132
- Difficulty
- easy
Ingredients · 8 servings
- 8Egg yolk, separated
- 100 gSugar
- 120 mlMarsala wine
Equipment
stovetop, heatproof bowl, saucepan, whisk, rubber spatula, instant read thermometer, serving glass, measuring cup, spoon
Instructions
- Mise en place
Gather egg yolks, sugar, Marsala wine, a heatproof bowl, saucepan, whisk, spatula, thermometer, and serving glasses. · 5 min
What to look for: All ingredients are measured and all tools are within reach.
- Heat water
Heat 3 cm water in a saucepan until gently simmering, then reduce the heat so steam rises without vigorous bubbling. · 3 min
What to look for: Small bubbles break quietly and steady steam rises.
- Whisk base
Whisk egg yolks and sugar in the bowl until pale, thick, and slightly ribbony before adding the Marsala wine. · 2 min
What to look for: The yolk mixture looks lighter in color and falls from the whisk in ribbons.
- Add wine
Pour Marsala wine into the yolk mixture in a thin stream while whisking until the custard looks smooth and evenly foamy. · 1 min
What to look for: The mixture is fluid, glossy, and evenly speckled with tiny bubbles.
- Cook custard
Set the bowl over the simmering water and whisk constantly until the custard triples in volume and reaches 71°C / 160°F. · 7 min
What to look for: The custard becomes pale, airy, glossy, and much thicker.
- Check texture
Remove the bowl from the heat when the whisk leaves soft trails and the foam holds for a few seconds before settling. · 1 min
What to look for: Soft trails remain briefly on the surface before melting back in.
- Serve warm
Spoon the warm zabaglione into glasses immediately, scraping the bowl gently so the frothy custard stays light. · 1 min
What to look for: Each glass holds a warm, pale, airy custard with a glossy foam.
Nutrition (per serving)
| kcal | 132 |
|---|---|
| Protein | 3 g |
| Carbohydrates | 15 g |
| of which sugars | 14 g |
| Fat | 5 g |
| of which saturated | 2 g |
| Fibre | 0 g |
| Sodium | 9 mg |
Nutri-ScoreD
Allergens
Contains: eggs, sulphites
Storage and reheating
- Fridge: up to 1 days
- Freezer: not recommended
- Serve immediately for best foam. Chill leftovers covered and eat cold within 1 day rather than reheating.
Ingredient substitutions
Egg yolk
- Egg: Use only if yolks cannot be separated, since whole egg makes the custard lighter and less rich.
Sugar
- Fine sugar: Fine sugar dissolves slightly faster while keeping the traditional sweetness.
Marsala wine
- Water: Use only when avoiding alcohol, since the dessert will lose its classic Marsala aroma.
