Zabaione
Zabaione al Marsala
Egg yolks, sugar and Marsala whisked over simmering water into a warm, airy custard foam, served at once in glasses.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Zabaione al Marsala.
- Prep
- 5 min
- Cook
- 12 min
- Rest
- None
- Total
- 17 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Zabaione is three ingredients whisked over gentle heat: egg yolks, sugar and Marsala, cooked over barely simmering water until they swell into a warm, thick, airy foam. The old proportion is easy to remember: for each person, one yolk, one spoon of sugar and two half eggshells of Marsala. Whisk the yolks and sugar until pale first, then add the wine and set the bowl over the water. The water should never touch the bowl or boil hard, or the eggs scramble. Keep whisking, all round the bowl, for 8–10 minutes until the foam has tripled in volume, holds a trail and feels hot to the touch. A round-bottomed copper bowl is traditional. Done is a pale gold, warm, silky foam that tastes of sweet wine and egg, served straight away.
What you'll need
3 ingredients. Tap each one once it's out on the bench.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Bring a pan of water to a bare simmer. In a heatproof bowl that sits over the pan without touching the water, whisk the yolks and sugar for 2 minutes until pale.
4 min
Step 2
Whisk in the Marsala, set the bowl over the water and whisk without stopping for 8–10 minutes, reaching all round the bowl, until the foam has tripled, is thick and holds a ribbon.
10 min
Tip: If it starts to set at the edges, lift the bowl off the heat for a few seconds and keep whisking.
Step 3
Pour into glasses and serve warm at once, with biscuits for dipping.
1 min
Nutrition
Per serving · estimate
- Calories
- 124 kcal
- Protein
- 2.4 g
- Carbs
- 16.9 g
- Fat
- 2 g
- Saturated fat
- 0.6 g
- Fibre
- 0 g
- Sugar
- 15.1 g
- Sodium
- 25 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Eggs
- Vegetarian
- Gluten-free
- Dairy-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
Marsala → Moscato or Vin Santo
Both used in Piedmont and Tuscany; lighter and more floral.
Tips
- A large balloon whisk works faster than a fork or small whisk.
- Dry Marsala gives a less sweet, nuttier zabaione.
History & culture
Generations of Italians grew up with its plainer cousin, a raw yolk beaten with sugar, given to children and the convalescent for strength. As a dessert, zabaione is served warm in glasses with savoiardi or cantucci, spooned over berries, or cooled and folded with cream for semifreddo.
Turin tells of Saint Paschal Baylon, a sixteenth-century Spanish Franciscan who became patron saint of cooks: his name in Piedmontese, 'San Bajon', is said to have turned into zabaione, and he is supposed to have recommended egg, sugar and wine as a tonic. Another story puts it at the Medici court in Florence. The Marsala in it is Sicilian; the dish is at home everywhere.
Traditional — Egg yolks, sugar and Marsala, whisked over water. No cream.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Zabaione take?
17 min all in — 5 min prep, 12 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 glass. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free, Dairy-free.
7 more questionsFewer questions
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
4 tbsp of Sugar.
What can I use instead?
Marsala → Moscato or Vin Santo. Both used in Piedmont and Tuscany; lighter and more floral.
Any tips from this recipe?
A large balloon whisk works faster than a fork or small whisk. Dry Marsala gives a less sweet, nuttier zabaione.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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