Prep Time:  minutes
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One of Italy’s great gifts to the rest of the world (besides Italian men!), zabaglione, is an ethereal dessert made by whisking together egg yolks, Marsala wine and sugar.


2 Eggs Yolks

1 Tablespoon Sugar

1 Tablespoon Marsala Wine

In the top of the double boiler beat the egg yolks and sugar until thick and foamy.  Beat in the wine.  Set the mixture over simmering water.  Make sure the water doesn’t touch the base of the bowl and shisk constantly for about 4 minutes.  Continue whisking until it forms a thick creamy foam that coats the back of the spoon.  The eggs need to be cooked gently so the mixture stays smooth.  Serve immediately over fresh fruit, sponge finger biscuits or broken biscotti pieces.  Serves 2.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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