Viennese-Style Zabaglione with Raspberries


Preparation info

  • Difficulty


  • Makes

    4 to 6

    servings as a dessert

Appears in

Certainly descended from the Italian zabaglione, the Viennese version is different from its ancestor in many ways. Weinchaudeau is always made from a fruity white wine, not Marsala. And while zabaglione uses egg yolks only, Weinchaudeau includes a whole egg to give the froth a lighter consistency. Otherwise the cooking procedure remains the same, requiring constant whisking over simmering water and immediate serving. It’s imperative that the ingredients be at room temperature before you begin. Weinchaudeau is a popular sauce for strudel, especially for the grape and hazelnut version.


  • 1 pint fresh raspberries, blackberries, or hulled, sliced strawberries
  • 5 large egg yolks, at room temperature
  • 1 large egg, at room temperature
  • ½ cup semidry, fruity white wine, such as Riesling, at room temperature
  • cup plus 1 tablespoon sugar


  1. Divide the raspberries among wine glasses and set aside.
  2. Combine the yolks, egg, wine, and sugar in a large heat-proof bowl. Place over a medium saucepan of briskly simmering water (the water should not touch the bottom of the bowl). Whisking constantly with a large balloon whisk (or mixing with a handheld electric mixer on high speed), cook until the Weinchaudeau is tripled in volume and very light and fluffy, about 5 minutes. Immediately spoon over the berries and serve.