Zabaione con Fragole (Marsala Custard with Strawberries)
Why this recipe works
- Gentle custard method: Cooking the yolks over a bain-marie gives controlled, even heat, helping the custard thicken without scrambling.
- Light, airy texture: Constant whisking incorporates air while the egg yolks thicken, creating the signature foamy, ribboning texture.
- Balanced sweetness: Lemon-brightened strawberries cut through the sweet Marsala custard and keep the dessert fresh rather than heavy.
Get the most out of this recipe
Timing notes
- Serve straight away: Zabaione is at its best as soon as it is whisked: warm, airy and spoonable. It will gradually lose volume as it stands.
- Prepare the fruit first: Hull and dress the strawberries before starting the custard so the zabaione can go directly from the bowl to the table.
Ingredient notes
- Choose ripe, firm strawberries: Soft berries can collapse under the warm custard, while firmer ripe fruit keeps a fresher texture.
- Marsala matters: Use a Marsala you enjoy drinking, as its flavour remains noticeable in the finished custard.
- Use lemon lightly: A small squeeze of lemon lifts the strawberries without making the dessert sharp.
Common mistakes
- Letting the water boil hard: A vigorous boil can overheat the bowl and curdle the yolks. Keep the water at a gentle simmer.
- Stopping the whisking: Whisk continuously while the custard cooks so the eggs heat evenly and stay smooth.
- Taking it off too early: The custard should be thick, airy and form ribbons that briefly sit on the surface before disappearing.
Equipment you'll need
Ingredients
Instructions
- Put a saucepan of water on to a gentle simmer. Hull the strawberries, then divide them between 4 serving bowls; squeeze over a little lemon juice to brighten them.
- In a heatproof mixing 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 until smooth.
- Set the bowl over the simmering water, making sure the base does not touch the water. Whisk constantly for 6 to 10 minutes until the zabaione is thick, airy and forms ribbons that briefly sit on the surface.
- Remove from the heat and whisk for 30 seconds to stabilise the foam. Spoon the warm zabaione over the strawberries and serve straight away.
Recipe notes
Tips
- Keep the water at a gentle simmer and whisk continuously so the custard thickens without scrambling.
- If serving to children or anyone avoiding alcohol, note that the Marsala is warmed but not fully cooked off; choose an alternative dessert for them.
- For the best texture, serve immediately while the zabaione is still light and airy.
Substitutions
- Replace Marsala wine with dry sherry for a similar fortified-wine flavour.
- Replace vanilla extract with 1 tsp vanilla sugar, reducing the caster sugar by 1 tsp to keep the sweetness balanced.
- Replace lemon with 2 tbsp lemon juice if you do not have a whole lemon.
Storage
- Refrigerate up to 1 days
- Zabaione is best served straight away. If you must, refrigerate the custard and strawberries separately in airtight containers for up to 1 day; rewarm the custard very gently over a bain-marie, whisking constantly, until just warm and smooth.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (20min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Eggs
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