Why You’ll Love This Recipe

I enjoy this recipe because it requires only a handful of ingredients yet delivers a rich and airy custard perfect for serving with fruit or cookies. I love how quickly it comes together and how its light texture feels indulgent without being heavy. I also appreciate that it can be served warm or chilled depending on my mood.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

5 (5) egg yolks
50 grams (4.17 tbsp) granulated sugar
75 ml (2.54 floz) sweet liquid
freshly grated nutmeg optional

Directions

I begin by preparing a bowl with ice and placing it in the freezer so it’s ready for cooling later.

I pour the sweet liquid into a saucepan and add half of the sugar, cooking over low heat just until the sugar melts.

I heat water in the lower portion of a bain-marie until it is boiling.

In the top portion of the bain-marie (off the heat), I whisk together the egg yolks and remaining sugar. I add a ladle of the heated sweet mixture and whisk again.

I then place the top portion over the simmering water and add the remaining sweet liquid while whisking continuously.

As I whisk, the mixture begins to thicken, turning smooth rather than frothy. If I want, I add a tiny pinch of freshly grated nutmeg.

I keep whisking until the custard becomes pale yellow, doubles in volume, and clings to the whisk when lifted. Then I remove it from the heat.

I take the ice-filled bowl from the freezer, place another clean bowl inside it, and pour in the zabaglione. I stir gently for several minutes to cool it slightly and prevent a skin from forming.

I divide the custard among four martini glasses or serving dishes and serve it warm with fresh fruit or cookies.

Servings and Timing

This recipe serves 4 people.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

I sometimes use a different sweet base for a change in aroma. When I want a lighter version, I fold in a bit of whipped cream after cooling for a mousse-like finish. I also like adding a hint of cinnamon or a touch of vanilla for extra warmth.

Storage/Reheating

I prefer serving zabaglione fresh, but if I need to store it, I keep it in the refrigerator for up to one day. I whisk it gently before serving. Reheating can affect the texture, so I usually enjoy leftovers chilled.

FAQs

Can I make zabaglione without flavor additions?

Yes, I simply leave out any optional spices.

Why did my custard curdle?

The heat was likely too high; I keep the bain-marie at a gentle simmer and whisk constantly.

Can I serve it cold?

Yes, I chill it for an hour if I want a cooler, thicker texture.

Can I make it ahead of time?

I can prepare it a few hours early and chill it.

Why didn’t my zabaglione thicken?

It may not have been whisked long enough; I continue until it doubles in volume.

Should I use a metal or glass bowl?

I use a metal bowl because it heats quickly and helps the custard thicken evenly.

Can I add spices?

Yes, nutmeg, cinnamon, or vanilla all work well.

What can I serve with it?

I love pairing it with berries, amaretti cookies, or ladyfingers.

Is it supposed to be very sweet?

Zabaglione is lightly sweet; I adjust the sugar slightly if I want it sweeter.

Can I fold in cream?

Yes, adding whipped cream creates a lighter, dessert-style mousse.

Conclusion

I find zabaglione to be a beautifully simple dessert that showcases the magic of whisking together humble ingredients. Whether I serve it with fruit, cookies, or enjoy it on its own, it always feels elegant and comforting—a true Italian classic I never tire of making.