Marsala Zabaglione is one of the most beloved spoon desserts in Italian tradition: creamy, enveloping, and very fragrant. Made with a few simple ingredients, it wins thanks to its velvety consistency and the warm flavor of Marsala, making it perfect to serve alone or accompanied by dry cookies. It’s a quick recipe, but rich in character, ideal when you want to serve a classic dessert that never goes out of style. With some attention during bain-marie cooking, you’ll get a frothy and stable zabaglione, just like the ones from pastry shops.
If you like creams, try Mascarpone Cream with Pasteurized Eggs, Paradise Pistachio Cream or Pastry Cream with Rice Flour or Mascarpone Pastry Cream.
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DESSERTS TO TRY WITH ZABAGLIONE.
Cantucci
Pandoro with Single Rising
Smart Spiced Cookies
Cookies with Extra Virgin Olive Oil
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Marsala Zabaglione
- 3.5 oz egg yolks
- 3.5 oz sugar
- 2.5 oz marsala
- to taste vanilla extract (optional)
Tools for Preparing Marsala Zabaglione
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- Electric whisks
- Mixing bowl
Steps for Preparing Marsala Zabaglione
To prepare your Marsala zabaglione, start by placing the egg yolks (I used bottled pasteurized yolks, otherwise ensure they are very fresh) in a heat-resistant bowl. Heat some water in a small pot, and when it’s hot but not boiling, place the bowl over it to create a gentle bain-marie. Add sugar and start whipping with the whisks: you’ll see the mixture become lighter, fluffy, and frothy. This step is crucial for achieving a light zabaglione with a velvety texture.
When the egg yolk and sugar mixture is well whipped, drizzle in the Marsala while continuing to work with the whisks. The heat from the bain-marie helps thicken the cream without overcooking the eggs, which should reach a temperature of 181°F, and keep mixing constantly.
Continue cooking until the zabaglione becomes dense and creamy, maintaining a gentle temperature to avoid curdling. When it reaches the desired consistency, remove the bowl from the bain-marie and continue mixing for a few seconds to stabilize the cream. At this point, you can serve it warm, accompanied by dry cookies, or let it cool down by continuing to mix, immersing the bowl in cold water if you want to use it for filling desserts or enriching other preparations.
Storage
I do not recommend storing zabaglione; it should be consumed immediately after preparation.
