Zabaglione with Marsala Wine
Why this recipe works
- Fast dessert: The custard comes together in minutes, making it useful when you want a warm dessert without baking.
- Light, airy texture: Constant whisking over gentle steam incorporates air while thickening the yolks into a soft, spoonable foam.
- Balanced flavour: Marsala brings sweetness and depth, while a small amount of salt keeps the custard from tasting flat.
Get the most out of this recipe
Timing notes
- Serve immediately: Zabaglione is at its best just after whisking, while warm, glossy and aerated.
- Short active cooking: Have the glasses ready before starting, as the custard thickens quickly once it goes over the steam.
Texture tips
- Use gentle heat: Keep the water at a low simmer so the yolks thicken gradually without turning grainy.
- Lift off the heat if needed: If the mixture thickens too fast, remove the bowl briefly while continuing to whisk, then return it to the pan.
- Whisk until ribbons form: The custard is ready when it looks airy and falls from the whisk in soft ribbons that briefly hold on the surface.
Ingredient notes
- Marsala matters: Use a Marsala you enjoy drinking, as its fortified-wine character is central to the flavour.
- Egg safety: The yolks are only lightly cooked; pasteurised yolks are a sensible choice for anyone avoiding lightly cooked eggs.
- Fortified wine swaps: Dry sherry can replace Marsala, but it will give a slightly different, less classic flavour.
Serving ideas
- With biscuits: Serve with crisp almond biscuits or plain shortbread for contrast against the soft custard.
- With fruit: Spoon over berries or sliced stone fruit if you want freshness alongside the warm Marsala custard.
Equipment you'll need
Ingredients
Instructions
- Set a saucepan over a low heat with a few centimetres of water and bring it to a gentle simmer. Choose a heatproof bowl that sits over the pan without the base touching the water.
- In the bowl, whisk the egg yolks with the caster sugar, vanilla extract and a pinch of fine sea salt until the mixture looks paler and slightly thickened.
- Whisk in the Marsala wine, then set the bowl over the simmering water. Whisk constantly for 5 to 7 minutes until the zabaglione is thick, airy and forms ribbons that briefly hold on the surface.
- Remove from the heat and whisk for 10 seconds to stabilise the foam. Spoon into glasses and serve straight away while still warm.
Recipe notes
Tips
- Keep the water at a gentle simmer and make sure the bowl does not touch it, or the yolks can scramble.
- If it starts to thicken too quickly, lift the bowl off the pan for a few seconds while whisking, then return it to the heat.
- Eggs are lightly cooked in this dessert; if you are pregnant, elderly, or immunocompromised, use pasteurised egg yolks.
Substitutions
- Replace Marsala wine with dry sherry for a similar fortified-wine flavour.
- Replace vanilla extract with 1 tsp vanilla sugar for a softer vanilla note.
Storage
- Refrigerate up to 1 days
- Best served immediately. If you must store it, cool quickly, cover and refrigerate for up to 1 day; rewarm gently over a bain-marie while whisking until just warm and airy again.
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Recipe overview
- Servings: 4 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Eggs
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