Zabaione Marsala

Warm Marsala Cream

Preparation info

  • Makes


    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

Although many old texts use the spelling zabaglione, the currently accepted form is without the g and the l. Zabaione, variously attributed to different regions of Italy, was usually served as a dessert in itself. Nowadays, however, it is often used as a component in a more elaborate dessert, though normally not served with fruit, as is the custom in the United States.

The traditional zabaione is made with sweet Marsala, a fortified Sicilian wine m