About the Recipe
Ingredients
🍷 Zabaglione (Zabaione) – Single Serve Recipe
Prep time: 5 minutesCook time: 10 minutesYield: 1 generous serving
Ingredients:
2 large egg yolks
2 tablespoons granulated sugar
3 tablespoons dry Marsala wine (or use sweet wine, sherry, or even prosecco depending on taste)
(Optional): A pinch of lemon zest or a few drops of vanilla extract
(Optional garnish): Fresh berries, biscotti, or shaved dark chocolate
Equipment:
Medium heatproof bowl (stainless steel or glass)
Whisk
Small saucepan (for the bain-marie/double boiler)
Serving glass or dish
Preparation
Method:
Prepare your bain-marieFill a small saucepan with about 2 inches of water. Bring to a gentle simmer — not a boil. Place your heatproof bowl on top, making sure it doesn’t touch the water.
Whisk ingredients togetherIn the bowl (off the heat), whisk together the egg yolks and sugar until pale and creamy — about 1–2 minutes. Then whisk in the Marsala wine (and lemon zest or vanilla, if using).
Cook the zabaglionePlace the bowl over the simmering water and whisk constantly. You're aiming for a thick, foamy custard that triples in volume. This usually takes 5–7 minutes. Don’t stop whisking, and adjust heat as needed — too hot and you risk scrambling the yolks.
Check consistencyThe zabaglione is ready when it forms thick ribbons as it falls from the whisk. It should be glossy, airy, and slightly warm.
Serve immediatelyPour into a warm glass or small bowl. Garnish with berries or shaved chocolate if desired. Serve with biscotti on the side.
Chef’s Tips:
For a chilled version: let it cool, then fold in whipped cream for a semifreddo-style dessert.
Avoid overcooking — if it smells like eggs or curdles, it got too hot.
Substitute Marsala with sweet vermouth or a good dessert wine for a twist.