The zabaglione cream is very simple to make and can be served either hot or cold. It is ideal for filling desserts, pandoro, and panettone. Fragrant and slightly alcoholic, also try the mascarpone cream with pasteurized eggs or the camy cream without eggs. Only 3 ingredients are needed to make it: egg yolks, sugar, and marsala, it’s delicious! Try it and let me know, kisses Chicca!
If you are looking for other recipes with various creams, take a look at these:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 674.05 (Kcal)
- Carbohydrates 48.43 (g) of which sugars 48.43 (g)
- Proteins 23.70 (g)
- Fat 43.65 (g) of which saturated 18.88 (g)of which unsaturated 24.85 (g)
- Fibers 0.00 (g)
- Sodium 64.95 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 egg yolks
- 90 g sugar
- 8 tablespoons marsala (or vin santo)
Tools
- 1 Mixer
- 1 Bowl
How to Make Zabaglione Cream
Beat the egg yolks with the sugar using an electric mixer for about 10 minutes until they become almost white and frothy. At this point, slowly add the marsala while continuing to mix, then place on the stove and cook in a bain-marie, stirring constantly for about 10-15 minutes until it thickens.
Your zabaglione cream is ready, you can now serve it hot accompanied by a slice of pandoro or panettone.
Storing Zabaglione Cream
Zabaglione cream can be stored in the refrigerator for up to 3-4 days. Before using, it will need to be whisked for a few moments with a whisk.
