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Life At The Table Zabaglione | glass dessert cup filled with strawberries, blueberries, and raspberries on a wooden table with a beige napkin lying next to it


  • Author: Life At The Table
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 1/2 - 2 cups custard 1x


Zabaglione has luxurious feel to it but is surprisingly easy to make at home. Give zabaglione a try. It’s a delightful culinary journey that will leave you and your guests craving for more.


  • 4 egg yolk, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup Marsala
  • 1/2 cup – 1 cup of fresh fruit per person
  • sliced almonds, toasted


  1. In a medium bowl, whisk the egg yolks until foamy.
  2. Whisk in the sugar.
  3. Whisk in the Marsala
  4. Set the bowl over simmering (not boiling) water.
  5. Whisk vigorously and continuously until the mixture thickens and greatly expands its volume.
  6. You’ll know it’s done when the mixture leaves a “ribbon” on top of the custard when the whisk is lifted from the bowl.
  7. Serve warm over fresh-cut fruit and topped with the toasted almonds.


  • Adjust your heat so that the water always maintains a gentle simmer.
  • The mixture will curdle if it gets too hot. Remove the bowl from above the simmering water to cool it down.
  • Don’t stop whisking once the process begins or your eggs will burn or curdle. It’s a commitment once you begin, but, oh, so worth the effort.

Keywords: zabaglione

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