Moscato Zabaglione

Preparation info

  • Serves


    • Difficulty


Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

Normally made with Marsala, this zabaglione is much lighter, but the insistent Muscat flavour of the Moscato is never far away. It is a lovely if indulgent dessert in its own right, especially when served with some freshly baked sponge fingers.


  • 4 egg yolks
  • 65 g (2 ¼ oz) golden caster sugar


Whisk all the ingredients together in a large heatproof bowl. Set the bowl over a pan of simmering water and whisk with a steady rhythm until the mixture slowly starts to thicken and increase in volume. Keep going until the mixture holds its shape and there is no liquid at the bottom of the bowl.

Serve the zabaglione in a jug alongside the peaches or with them in a bowl.