Creamy Marsala Zabaglione: The Easy Recipe with Foolproof Measurements:
Homemade creamy Marsala Zabaglione. This creamy Marsala Zabaglione is one of those recipes that feels like home, with spoons sneaked from the cup and simple yet loving snacks. It’s the Zabaglione I make when I want a quick dessert, no oven needed, but capable of impressing everyone.
What makes it truly special? It’s very easy to remember, because no complicated measurements are required: weigh the yolks first and then use the same exact weight of sugar and Marsala. A simple, foolproof rule that lets you achieve perfect Zabaglione every time, even without a super precise scale or recipe in hand.
It’s a reliable, tested preparation, perfect as either a spoon dessert or to accompany pandoro, panettone, or festive tarts.
DISCOVER ALSO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Bain-marie
- Cuisine: Italian
- Seasonality: All seasons, Christmas
- Energy 206.17 (Kcal)
- Carbohydrates 29.69 (g) of which sugars 29.69 (g)
- Proteins 3.54 (g)
- Fat 6.52 (g) of which saturated 2.82 (g)of which unsaturated 3.71 (g)
- Fibers 0.00 (g)
- Sodium 9.86 (mg)
Indicative values for a portion of 62 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
To prepare this Zabaglione, you need very few ingredients and only one simple rule to remember: weigh the yolks first and use the same weight of sugar and Marsala. This way, the result is always balanced, creamy, and foolproof, even without having the recipe at hand. I’ve put the indicative quantities for this recipe here.
- 6 tbsp egg yolks
- 7 tbsp sugar
- 6 tbsp Marsala wine
Values for the ENTIRE recipe (8.8 oz)
Energy: about 1,020 kcal
Carbohydrates: about 105 g
Proteins: about 25 g
Fats: about 43 g
Tools
You don’t need special equipment, just tools you already have in your kitchen. A few extra precautions will help you achieve a smooth, safe Zabaglione with perfect consistency.
- 1 Whisk electric whisks
- 1 Bowl large bowl
- 1 Saucepan shallow saucepan
- 1 Thermometer kitchen thermometer
Steps
The process is really simple and quick. By following these steps and adhering to the equal weights rule, you’ll get a creamy, stable Zabaglione that’s easy to replicate every time, even from memory.
1. In a bowl, beat the egg yolks with sugar using electric whisks until you obtain a light, fluffy, and frothy mixture.
2. Add the Marsala and mix gently.
3. Transfer the mixture to a saucepan and cook over low heat, stirring continuously until it reaches 176°F in a bain-marie, but if you’re skilled, even less: this way the eggs will be safely pasteurized.
4. Put the mixture back in the bowl and whisk again while cold until it cools completely and becomes super creamy.
5. Serve immediately or use the Zabaglione as a filling.
Follow me on FACEBOOK and on INSTAGRAM and on YOUTUBE VIDEO TUTORIAL to not miss new recipes
If you love pinning, don’t miss the photographed recipes on PINTEREST!
TO RETURN TO HOME CLICK HERE!
Storage, Tips, Notes, Advice..
The easy rule to remember: weigh the egg yolks and use the same weight of sugar and Marsala. This way you never go wrong and can remake the Zabaglione even from memory.
Super creamy Zabaglione: beat the yolks very well at the start, that’s where the cream’s structure originates.
Without Marsala: you can use Moscato, Vin Santo, White Wine, or rum.
Alcohol-free version: replace the liquor with milk or cream (tested, it comes out excellent).
As a filling: perfect for tarts, cream puffs, or spoon desserts.
👉 From a technical standpoint, the final cold whipping incorporates air and makes the cream more stable and velvety.
Storage:
Zabaglione can be stored in the refrigerator for 24 hours, covered with cling film. Before serving, stir slightly.
Creamy Marsala Zabaglione: The Easy Recipe with Foolproof Measurements
FAQ (Questions and Answers)
Here are some frequently asked questions and answers to best prepare this Zabaglione.
Is Zabaglione safe to eat?
Yes, because it is pasteurized at 176°F. Following the steps, the result is safe and suitable for the whole family.
Can I make it in advance?
Yes, but it is always best when freshly made. You can prepare it a few hours in advance and store it in the fridge.
How to use Zabaglione as a dessert?
Serve it in a cup, with dry biscuits, ladyfingers, or cooked fruit
Help me grow my community on WhatsApp by joining my group to stay updated
