Zabaglione with Moscato (Warm Whisked Custard)
Why this recipe works
- Gentle heat: Cooking the custard over simmering water lets the yolks thicken gradually without scrambling.
- Bright balance: Lemon zest and juice lift the sweetness of the Moscato and keep the custard from tasting overly rich.
- Light, foamy texture: Constant whisking traps air in the yolk mixture, giving zabaglione its signature warm, mousse-like finish.
Get the most out of this recipe
Timing notes
- Serve straight away: Zabaglione is at its best immediately after whisking, while it is warm, expanded and softly ribboning.
- Have everything ready: Measure the wine, zest and lemon juice before heating, as the custard needs continuous whisking once it goes over the pan.
Texture tips
- Keep the heat gentle: A hard boil under the bowl can overheat the yolks and make the custard grainy, so maintain a steady, gentle simmer.
- Whisk off the heat briefly: A short final whisk away from the pan helps stabilise the foam before serving.
Ingredient notes
- Choose a sweet wine: Moscato gives a fragrant, gently fruity flavour, but another sweet dessert wine can be used for a richer or deeper result.
- Use suitable egg yolks: As the yolks are lightly cooked, pasteurised yolks are the safer choice for anyone pregnant, elderly, immunocompromised or very young.
Equipment you'll need
Ingredients
Instructions
- Bring a saucepan of water to a gentle simmer. Finely zest the lemon and set the zest aside; squeeze a little juice from the lemon and measure out 1 tbsp.
- In a heatproof mixing bowl, whisk the egg yolks with the caster sugar, fine sea salt, vanilla extract, lemon zest and the measured lemon juice until slightly paler and smooth. Whisk in the dessert wine.
- Set the bowl over the simmering water, making sure the base does not touch the water. Whisk constantly for 6 to 8 minutes until thick, foamy and warm, and the mixture falls in ribbons that sit briefly on the surface.
- Remove from the heat and whisk for 30 seconds to stabilise the foam. Serve immediately while warm.
- If it needs a moment, keep the bowl off the heat and whisk briefly just before serving to bring it back to a light foam. Avoid letting it sit over the hot water once thickened, or it can overcook and lose volume.
Recipe notes
Tips
- Keep the water at a gentle simmer; if it boils hard, the custard can overheat and turn grainy.
- For the best volume, whisk continuously and move the bowl on and off the heat if it starts to thicken too quickly at the edges.
- This contains lightly cooked egg yolks. If you are pregnant, elderly, immunocompromised, or serving young children, use pasteurised egg yolks.
Substitutions
- Replace Dessert wine with a different sweet dessert wine for a slightly richer, deeper flavour.
- Replace Vanilla extract with the finely grated zest from the Lemon only for a brighter, more citrus-forward zabaglione.
Storage
- Refrigerate up to 1 days
- Best served straight away. If you must store it, cool quickly, cover and refrigerate for up to 1 day; rewarm gently over barely simmering water while whisking until just warm and foamy again.
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Recipe overview
- Servings: 4 servings
- Total time: 20min (18min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Eggs
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