Total Time
Prep 0 mins
Cook 0 mins


  1. TO COOK THE ZABAGLIONE: Set up a double boiler or a medium-size stainless-steel bowl over a pot of simmering water. Check to make sure the bottom of the bowl is not touching the water, or the eggs may scramble.
  2. With a hand held electric mixer, beat the egg yolks and sugar together until pale yellow.
  3. Add the Marsala and set the bowl over the simmering water.
  4. Continue to beat with the electric mixer until the eggs triple in volume, thicken and reach a temperature of 140 F., as registered on an instant thermometer. Be sure to beat the eggs until they reach this temperature at which salmonella bacteria is killed. This will take about 10 to 15 minutes. Be sure to move the beater around the bowl so the eggs cook evenly; there will be quite a bit of spattering.
  5. TO SERVE THE ZABAGLIONE: Transfer the mixture to wine glasses and serve immediately accompanied by ladyfingers or Italian cookies known as "Savoiardi."
  6. An alternative way to serve this is to take slices of pound cake or panettone and set them on a broiler pan. Cover the cake slices with a layer of sliced strawberries or peeled Comice pear, and ladle a portion of the zabaglione over the fruit. Broil the slices for a minute or until the zabaglione is bubbling and lightly browned.
  7. Serve immediately.
Most Helpful

I had never had zabaglione or sabayon and I had made an angel food cake the day before so I had a bunch of yolks to use. I need to practice this and research how it should turn out. I used a prosecco and this really created a foamy consistency along with my whipping. I was thinking that 12 TBSP of the wine was a lot so I am going to try another recipe and research. My mixture was 140 degrees pretty soon after I added the wine and I think that even though it had reached proper temperature, I should have kept whipping to reach proper consistency. Regardless of my inexperience with making this dish, it was delicious with the ladyfingers and I will keep practicing!! Thanks for the recipe!! UPDATE: I tried another zabaglione recipe and it called for 2 TBSP wine for 4 yolks so I wonder if there are different consistencies to this dessert because this one was foamy and my next one was thicker and creamier. Still delicious and will keep practicing!!

Chef*Lee July 22, 2009