Active Time: N/ATotal Time10 MIN
Yield: Serves : Makes 4 cups

Zabaglione, the boozy Italian custard, is an endlessly riffable technique. In this version, a sweet wine such as Marsala is whisked together with sugar and egg yolks over low heat. The result is a creamy, dreamy sauce that is perfect drizzled over fresh fruit. Feel free to experiment to your taste based on your favorite pairings.


  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • Pinch of kosher salt
  • 1/2 cup sweet wine, such as Marsala, Moscato, or Vin Santo

How to Make It

Step 1    

Beat yolks in a heat- proof bowl (preferably copper) until combined. Add sugar and salt, whisking constantly, until combined.

Step 2    

Pour wine into yolk mixture, and whisk until sugar is dissolved, about 30 seconds.

Step 3    

Heat mixture over a saucepan of barely simmering water, whisking vigorously to incorporate air into mixture.

Step 4    

Whisk until custard is warm, tripled in volume, and dragging the whisk across it leaves a ribbon on the surface, 8 to 9 minutes. Remove from heat. Serve immediately, or whisk over an ice bath until cooled.

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