Zabaione Recipe

Prepare bain-marie

Fill a medium saucepan with about 2–3 cm of water and bring to a gentle simmer over medium heat. Use a bowl (metal or heatproof glass) that fits over the pan without touching the water.

Whisk yolks and sugar

In the heatproof bowl, combine the 6 egg yolks and 100 g granulated sugar. Whisk vigorously until the mixture is paler and slightly thickened (about 1–2 minutes by hand).

Add milk, salt and Marsala

Stir in 60 ml whole milk and a pinch of salt to loosen the yolks. Add 120 ml Marsala Florio superiore and mix until homogeneous.

Cook over bain-marie

Place the bowl over the simmering water (don’t let the bowl touch the water). Whisk constantly and energetically by hand (or with a balloon whisk) to prevent curdling. Continue whisking until the mixture becomes frothy, increases in volume and thickens to a ribbon-like consistency that coats the back of the whisk — about 8–12 minutes. The temperature should reach about 70–75°C if using a thermometer; do not exceed 80°C to avoid scrambling.

Cool slightly

Remove the bowl from the heat. Continue whisking off the heat for 30–60 seconds to stabilize the foam. Taste and adjust: if you prefer a stronger Marsala note, stir in an extra tablespoon (optional). Let the zabaione cool for 5 minutes while whisking intermittently to keep it aerated.

Whip cream (optional)

If you want a lighter, creamier finish, whip 120 ml cold heavy cream with 1 tsp caster sugar to soft peaks. Keep chilled until ready to fold in or dollop on top.

Assemble

For classic montato a mano (hand-whipped) zabaione, serve the warm-to-warmish zabaione as-is in warmed glasses or bowls. For a creamier version: gently fold one-third of the whipped cream into the zabaione to loosen, then fold in the remaining cream until uniform and airy. Do not overmix to preserve volume.

Finish and garnish

If desired, drizzle with 1 tbsp Marsala on top, sprinkle a little grated lemon zest or a dusting of cocoa powder, or add a small dollop of whipped cream. Serve immediately while still slightly warm and frothy, or chill briefly (10–20 minutes) for a cooler dessert—note texture will firm slightly when chilled.

Storage note

Zabaione is best served fresh. If you must store, keep refrigerated in an airtight container for up to 24 hours; the foam will deflate and the texture will be looser—re-whisk gently by hand before serving and add a splash of Marsala if needed.