ZABAGLIONE RECIPE & HISTORY - All you need to know!
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Total time: 
Serves: 4
  • 4 eggs (best if pasteurized)
  • 8 tbsp (100g) sugar
  • 3/4 cup (160 ml) Marsala wine
  • for decoration: fruit, chocolate, and cookies
  1. First, crack the eggs and separate the yolk from the whites. Then, pour the yolks into a metal bowl along with the sugar and beat a little until consistent.
  2. At this point, place a pot half filled with water over the flame. When the water starts to simmer, place the bowl over the pot and cook the zabaglione using the Bain Marie technique (click here for more information) adding the wine, and stirring continuously with a whisk.
  3. Whisk until the custard reaches 181°F (83°C), then place the bowl over ice keep stirring in order to stop the cooking,
  4. Serve Zabaglione warm or at room temperature paired with your favorite cookie, fruit, or sweets.
Recipe by philosokitchen at