Zabaglione con Fragole (Marsala Custard with Strawberries)
Why this recipe works
- Gentle bain-marie method: Whisking the yolks over simmering water thickens the custard gradually, helping it stay smooth rather than scramble.
- Light, silky texture: Continuous whisking incorporates air as the custard warms, giving zabaglione its pale, foamy body.
- Fruit and wine balance: Ripe strawberries bring freshness and acidity, while Marsala adds rounded sweetness and gentle warmth.
- Fast dessert: The whole dish comes together in about 20 minutes, with no baking or long chilling required.
Get the most out of this recipe
Timing notes
- Serve straight away: Zabaglione is at its best immediately after whisking, while it is still warm, airy and softly spoonable.
- Prepare the fruit first: Hull and portion the strawberries before starting the custard so the zabaglione can be served as soon as it reaches the right texture.
Ingredient notes
- Choose firm, ripe strawberries: The fruit should be sweet but not overly soft, so it holds its shape under the warm custard.
- Marsala is the signature flavour: Marsala gives zabaglione its distinctive fortified-wine aroma; Madeira can work as a close alternative with similar sweetness.
- Use pasteurised yolks when needed: For pregnant people, young children, older adults or anyone immunocompromised, pasteurised egg yolks are the safer choice.
Common mistakes
- Avoid high heat: Keep the water at a gentle simmer and make sure the bowl does not touch it; too much heat can make the yolks grainy.
- Whisk continuously: Constant whisking keeps the custard moving and helps it thicken evenly without forming cooked egg streaks.
- Look for ribbons: The custard is ready when it is thick, pale and foamy, and the whisk leaves visible trails across the surface.
Equipment you'll need
Ingredients
Instructions
- Hull the strawberries and slice or quarter them, depending on size. Divide between 4 serving glasses or bowls and set aside.
- Bring a saucepan of water to a gentle simmer. In a heatproof mixing bowl, whisk the egg yolks and caster sugar until slightly paler, then whisk in the Marsala wine and vanilla extract.
- Set the bowl over the simmering water (do not let the base touch the water) and whisk constantly for 6 to 8 minutes until thick, pale and foamy, and the whisk leaves visible ribbons. Keep the heat gentle so the custard stays smooth.
- Spoon the warm zabaglione over the strawberries and serve straight away while it is still light and airy.
Recipe notes
Tips
- Keep the water at a gentle simmer and whisk continuously; if the heat is too high the yolks can scramble and the zabaglione will turn grainy.
- For the best texture, serve immediately after whisking, as zabaglione deflates as it stands.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised egg yolks.
Substitutions
- Replace Marsala wine with Madeira wine for a similar fortified-wine sweetness.
- Replace vanilla extract with 1 tsp orange extract for a brighter citrus note.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you must store it, refrigerate the strawberries and zabaglione separately in airtight containers, then rewhisk the zabaglione briefly over a gentle bain-marie until warm and slightly foamy before serving.
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Recipe overview
- Servings: 4 servings
- Total time: 20min (20min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Eggs
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