Zabaglione Italian Sweet Custard
A classic Italian custard made by whisking egg yolks, sugar, and sweet fortified wine into a light, silky, airy dessert that can be served warm or chilled.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Bain-marie
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 5 egg yolks
- 50 g granulated sugar
- 75 ml sweet liquid (traditionally Marsala wine)
- Freshly grated nutmeg (optional)
Instructions
- Prepare a bowl filled with ice and place it in the freezer for later use.
- Heat the sweet liquid in a small saucepan with half of the sugar over low heat until the sugar dissolves.
- Bring water in the lower portion of a bain-marie to a boil.
- In the top portion of the bain-marie, off the heat, whisk the egg yolks with the remaining sugar. Add a ladle of the warm sweet mixture and whisk.
- Place the bowl over the simmering water and slowly add the remaining sweet liquid while whisking continuously.
- Whisk until the mixture thickens, becomes pale yellow, doubles in volume, and coats the whisk. Add a pinch of nutmeg if desired.
- Remove from heat. Place a clean bowl into the ice-filled bowl and pour in the zabaglione; stir gently for a few minutes to cool slightly and prevent skin formation.
- Divide among four serving glasses and serve warm with fruit or cookies.
Notes
- Fold in whipped cream after cooling for a mousse-like texture.
- A pinch of cinnamon or vanilla adds extra warmth.
Nutrition
- Serving Size: 1 portion
- Calories: 165
- Sugar: 14 g
- Sodium: 20 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 215 mg
