Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Zabaglione can be made for fewer or more servings. As a rule, allow 1 egg yolk, 1 tablespoon sugar and 1–2 tablespoons wine per person.


  • 4 egg yolks
  • 50 g/2 oz castor sugar
  • 4–6 tablespoons Marsala wine or sweet sherry
  • sponge fingers


    Put the egg yolks in a medium-sized mixing basin. Add the sugar and Marsala wine or sweet sherry to the egg yolks. Place the bowl over a saucepan half filled with simmering water and whisk continuously over the heat until the mixture is thick and light – this takes about 5 minutes.

    Remove from the heat and pour into four individual goblets. Serve with sponge fingers.