Egg and Wine Custard


Preparation info
  • Makes

    4 to 6

    • Difficulty


Appears in
Sicilian Feasts

By Giovanna Bellia La Marca

Published 2023

  • About

Zabaglione can be served warm, as Italians like it, or chilled, as Americans generally prefer. Zabaglione lightened with whipped cream makes a fabulous cake filling. Cassata Siciliana could also be filled with zabaglione.


  • 4 egg yolks
  • ½ cup sugar
  • ½ cup marsala wine


Place the egg yolks and the sugar in a metal or glass bowl that will fit over a pan of simmering water. Beat the egg yolks until thick. Add the marsala wine, and whisk over the simmering water until the custard falls in a ribbon when the whisk is lifted. Remove from the simmering water, and place in a bowl with ice. Continue to whisk until cold, and refrigerate until ready to serve.