Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This essentially Italian sweet, which is well-known all over the world, has, in the course of its travels, assumed so many different forms and has been so “touched up” by ignorant cooks of other nations that it is sometimes difficult to recognise it as zabaione. In this country I have met with particularly fantastic and fanciful recipes for “Italian wine cream,” as it is sometimes called, and some authors boldly talk of adding “beaten whites of eggs,” fruit juices and stewed fruit. In other English recipes we are told to use Chianti wine.

Here is the authentic “zabaione” as it is made in its native land. It can be served either hot or cold and is always served in glasses and eaten with a spoon.


  • The yolks of 3 large eggs
  • ozs of sugar, just over 1 gill of either Marsala wine or Madeira.


Put the yolks of eggs and sugar in a basin and beat till the mixture is almost white and very light. Then add the wine and mix thoroughly. Pour into a saucepan and put on a quick fire, beating incessantly, without allowing the mixture to boil or thicken. As soon as it begins to rise, remove from the fire and pour into glasses. When served cold, keep in a cool place till required.