A warm, frothy custard whipped from egg yolks, sugar and sweet Marsala wine over a water bath. Light as air, it is a classic Piedmontese dessert served on its own or over fruit.
A Piedmontese dessert of egg yolks whipped with sugar and sweet Marsala into a warm, airy custard. Turin folklore ties its creation to the 16th century, and the French adopted it as 'sabayon'; it is served warm in a glass or spooned over fruit and cake.
Warm, silky and foamy, it dissolves on the tongue with a heady sweetness and the boozy warmth of Marsala. Featherlight yet rich, like drinking a cloud of custard.
Constant whisking over gentle heat incorporates air while the egg yolks slowly thicken, creating a stable foam; too much heat would scramble the yolks instead.
Variations
Chilled and folded with whipped cream, frozen as semifreddo, with Moscato instead of Marsala, served over panettone
On the Palate
Where Zabaione sits in the Italian flavor cloud
Ingredients
Serves 4How it's made
8 steps · 5 min
- 12 min
Set up a saucepan of barely simmering water as a bain-marie.
- 21 min
In a heatproof bowl, combine egg yolks and sugar.
- 33 min
Whisk off the heat until pale and creamy.
- 41 min
Set the bowl over the water without letting it touch the surface.
Watch outSet the bowl over the water, not in it — if the base touches the water it overheats and scrambles the yolks into bits.
- 51 min
Gradually whisk in the Marsala wine.
- 65 min
Keep whisking vigorously as the mixture warms and triples in volume.
Watch outWhisk hard and steady until it swells to about triple and holds a thick, glossy ribbon off the whisk.
- 73 min
Cook until thick, glossy and mousse-like, never letting it boil.
Watch outPull it the moment it's mousse-thick and never let it bubble — one boil and the foam turns to sweet scrambled egg.
- 81 min
Spoon into glasses and serve warm, optionally over berries.
