Microwave Zabaglione

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READY IN: 25mins
Recipe by Jeri Roth Lande

This is a modification of the classic Italian wine pudding, but updated and simplified by using the microwave instead of a double boiler. It can be served warm or refrigerated. Tastes great alone, but even better over strawberries or other fresh fruit.

Ingredients Nutrition

  • 6 egg yolks
  • 23 cup sugar
  • 1 cup sweet white wine, such as Moscato


  1. Beat egg yolks in large, microwavable bowl until they begin to lighten.
  2. Add sugar and continue beating until it's thick and pale, about 5 minute.
  3. Add wine and beat another 5 min or until completely foamy.
  4. Microwave on high, stopping every 30 seconds to whisk briefly, until thickened and peaks stand on their own. This should take about 4 1/2 minute.
  5. Serve immediately or refrigerate. If chilled, beat it again right before serving.

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