• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Petite Cook™ logo

  • Recipes
  • Italian Recipes
  • Lifestyle
  • Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • About
  • Cookbooks
  • Lifestyle
  • Travel
  • Press
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbooks
    • Lifestyle
    • Travel
    • Press
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dessert Recipes

    Zabaglione - Authentic Zabaione Cream

    Published: Sep 25, 2022 by Andrea

    Jump to Recipe
    zabaglione dessert, image with text for Pinterest.

    Zabaglione is a 3-ingredient custard-like Italian Christmas dessert. Serve it with cookies, fresh berries, or add it to tiramisu'!

    The authentic Zabaglione or zabaione recipe is one of the easiest desserts you can find out there.

    Made with just three ingredients in equal amounts, this favorite Italian Christmas dessert has a rich flavor, a custard-like texture and it's SO versatile.

    you can serve it with cookies such as savoiardi (ladyfingers) and amaretti, or fruit such as strawberries, peaches, and raspberries.

    You can also turn it into ice cream, or use it in place of whipped cream to make a classic Tiramisu'.

    Italian zabaglione or zabaione served with savoiardi (ladyfingers).
    Jump to:
    • WHAT IS ZABAGLIONE?
    • ZABAGLIONE VS EGGNOG
    • ZABAIONE INGREDIENTS
    • EQUIPMENT
    • HOW TO MAKE ZABAGLIONE
    • STORAGE TIPS
    • SERVING TIPS
    • TIPS FOR THE BEST ZABAIONE
    • RECIPE FAQs
    • Ingredients

    WHAT IS ZABAGLIONE?

    Zabaione or zabaglione (pronunciation: zah-buh-yoh-nee), also called zabajone or sabayon, is a famous custard-like Italian dessert cream, made with egg yolks, sugar, and sweet wine (usually Marsala or vin santo).

    There are many stories about the origin of zabaione, the most famous being the below two.

    In Piedmont, back in the 16th century, it was called Sambayon, in honor of Saint Pasquale de Baylon, who supposedly recommended a drink made with egg yolk, sugar, and marsala, to the ladies in Turin.

    The ladies would then give it to their husbands as an energy-boosting drink.

    In Emilia-Romagna, on the other hand, it is claimed to have been named, in 1471, after the captain Giovanni Baglioni.

    As he asked his troops to forage some food, they came back with eggs, honey, and wine, which combined made a restoring drink.

    ZABAGLIONE VS EGGNOG

    The main difference between zabaglione and eggnog is that eggnog is a dairy-based drink made with egg, milk, nutmeg, and sugar, with whisky or brandy often added in.

    Zabaglione is made with egg yolks, sugar and Marsala wine (or another dessert wine) and does not contain any dairy products.

    Zabaglione cream served with ladyfingers.

    ZABAIONE INGREDIENTS

    Zabaglione is a classic Italian dessert made with just three simple ingredients.

    zabaglione ingredients: egg yolks, sugar, marsala wine.
    • Eggs: use fresh medium-sized eggs.
    • Sugar: use regular caster sugar or raw white cane sugar. For a more caramelized flavour, you can use light brown sugar.
    • Wine: use dry Marsala wine for the most authentic flavor. Alternatively, you can use Vin Santo ( a Tuscan dessert wine), limoncello, Madeira wine, Sherry or Porto.

    Did you know? Eggshells were the traditional measuring method for zabaione, so the recipe would call for 4 egg yolks, 4 half shells of sugar, and 4 half shells of Marsala wine.

    EQUIPMENT

    You need the most basic kitchen tools to make this custard-like dessert at home:

    • Hand mixer:  you can whip the eggs and sugar mixture by hand or use a hand mixer if you like.
    • Bowl: Opt for a copper bowl (best for conducting heat evenly) or for a heatproof glass bowl, I used a Pyrex heat-proof bowl.
    • Saucepan: The pot you choose for the water bath should fit comfortably about ⅔ of your bowl.
    • Whisk: Use a medium-sized or large-sized balloon whisk, it will make your zabaione fluffy and airy.

    HOW TO MAKE ZABAGLIONE

    Here below is the step-by-step process to make the best zabaglione at home!

    Scroll down until the end of the post for the full printable recipe.

    collage of four images showing the four steps to make zabaglione recipe.

    STEP 1. Whisk the egg yolks and sugar until light, fluffy and airy, about 4 minutes.

    Tip: Don't throw the egg whites away, you can use them to make amaretti cookies, ricciarelli almond cookies, caprese cake or coconut macaroons.

    STEP 2. Bring a pot of water to a simmer. Place the bowl over the pot, add Marsala into the egg mixture and whisk until combined.

    STEP 3. Whisk the zabaione constantly until it thickens, about 10-15 minutes.

    STEP 4. Use a kitchen thermometer to check the temperature, zabaglione is ready when it reaches 82 C/179 F, or when it reaches a custard-like consistency.

    Pour your homemade zabaglione into dessert glasses and serve immediately.

    If you'd like to serve it cold, place the bowl over a larger bowl filled with ice and cold water, and whisk gently until it's completely cool.

    STORAGE TIPS

    Zabaglione can be enjoyed warm, at room temperature, or cold.

    Store cooled zabaione in an airtight container, it will keep well in the refrigerator for up to 24 hours.

    SERVING TIPS

    Serve zabaglione warm or cold in dessert glasses, and top with fresh berries or with ladyfinger cookies or or crunchy amaretti cookies.

    You can serve zabaione cream over a slice of ciambellone cake (a classic Italian bundt cake), lemon ricotta cake, clementine cake, or Italian chocolate cake.

    I also like to use zabaione to make traditional tiramisu'. Simply replace the whipped cream with the same amount of zabaglione, it truly makes the best tiramisu' you'll ever make.

    And if you're looking for more Italian Christmas dessert recipes, check out these Italian butter cookies, classic ricotta cookies, chocolate salami, or try this showstopping Pandoro Christmas cake.

    Italian zabaione cream served with ladyfingers.

    TIPS FOR THE BEST ZABAIONE

    • You can use a whisk or an electric hand mixer for whipping the eggs and sugar.
    • Always use a whisk during the cooking process, do not use an electric hand mixer.
    • Make sure the water doesn't boil but simmers during the bain-marie cooking process.
    • If you use a stainless steel bowl, make sure the bowl doesn't touch the simmering water.
    • If you use a heat-proof glass bowl, the bowl can barely touch the simmering water, without the risk of overcooking the mixture.

    RECIPE FAQs

    Do I need to use Marsala for zabaione?

    No, although it's recommended, you don't need to use Marsala to make zabaione. You can use any dessert wine you have on hand, or try it with limoncello or even champagne.

    Can I freeze zabaglione?

    I recommend serving zabaione immediately or within 24 hours. I do not recommend freezing zabaglione.

    DID YOU TRY THIS RECIPE?

    Please let me know how you liked it! Leave a comment below or share a picture on Instagram and tag @thepetitecook!

    Looking at your pictures always makes me smile *and super hungry*!

    zabaglione cream.
    Print SaveSaved!
    5 from 2 votes

    Zabaglione - Authentic Zabaione Cream

    Prevent your screen from going dark
    Zabaglione is a 3-ingredient custard-like Italian Christmas dessert. Serve it with cookies, fresh berries, or add it to tiramisu'!
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Dessert
    Cuisine: Italian
    Serving: 2
    Calories: 256kcal
    Author: Andrea Soranidis

    Ingredients

    • 4 medium-sized egg yolks
    • 4 tablespoon sugar
    • 4 tablespoon Marsala wine

    Instructions

    • In a large heat-proof bowl, whisk the egg yolks, sugar, and a pinch of salt, until light, fluffy and airy, about 4 minutes.
    • Transfer the bowl over a saucepan of simmering water (do not let the bottom of the bowl touch water) and gradually whisk in the Marsala wine.
    • Whisk the zabaione constantly and vigourously until it thickens, about 10 minutes.
    • Use a kitchen thermometer to check the temperature, the zabaglione is ready when it reaches 82°C/179°F, or (if you don't have a thermometer) when it reaches a custard-like consistency.
    • Pour your zabaglione into dessert glasses and serve immediately.
    • If you'd like to serve it cold, place the bowl over a larger bowl filled with ice and cold water, and whisk gently until it's completely cool.

    Video

    Notes

    Zabaglione can be served warm or cold. Store in an airtight container and transfer to the refrigerator, serve within 24 hours.
    SUBSTITUTIONS
    You can substitute granulated sugar with raw cane sugar or light brown sugar.
    You can substitute Marsala wine with Porto wine, Vin Santo, Madeira wine, limoncello, prosecco, or champagne.
    COOKING TIPS
    You can use a whisk or an electric hand mixer for whipping the eggs and sugar.
    Always use a whisk during the cooking process, do not use an electric hand mixer.
    Make sure the water doesn't boil but simmers during the bain-marie cooking process.
    If you use a stainless steel bowl, make sure the bowl doesn't touch the simmering water.
    If you use a heat-proof glass bowl, the bowl can barely touch the simmering water, without the risk of overcooking the mixture.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 256kcal | Carbohydrates: 29g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 389mg | Sodium: 20mg | Potassium: 67mg | Sugar: 26g | Vitamin A: 519IU | Calcium: 49mg | Iron: 1mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    More Dessert Recipes

    • Italian Hangover Cake
    • Italian Chocolate Cookies
    • Christmas Tiramisu
    • Italian Christmas Cookies - Anginetti Cookies
    • Facebook
    • Twitter
    • Yummly

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Andrea

    Andrea Soranidis, founder of The Petite Cook.


    Welcome to my kitchen!
    I’m Andrea, I'm Italian, and I absolutely LOVE cooking.
    Grab a fork and join me!
    READ MORE ABOUT ME…

    Footer

    ↑ back to top

    Follow us

    The Petite Cook™

    Quick and Easy Italian Recipes Anyone Can Cook


    About Andrea

    Privacy Policy

    Work with us

    Terms

    Press

    Nutrition Disclaimer

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 The Petite Cook. The Petite Cook® is a registered trademark.