Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

This classic Italian dessert is made of warmed and whisked Marsala or wine, egg yolks and sugar beaten over hot water until it forms a light, foamy custard. Some versions fold in whipped cream. Zabaglione is served as a dessert with biscuits or as a sauce over fruit, cake, ice cream or pastries.


  • 6 egg yolks
  • 3 tablespoons caster (superfine) sugar
  • 125 ml<


  1. Combine the egg yolks and sugar in a large heatproof bowl set over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water. Using a balloon whisk or electric beaters, whisk the egg yolk and sugar mixture. When the mixture is tepid, add the Marsala and whisk for another 5 minutes, or until it has thickened. Don’t stop