Zabaglione is a classic Italian custard made from just three ingredients: egg yolks, sugar, and Marsala wine. It might sound fancy, but this recipe is simple and easy to make.

Zabaglione makes an impressive dessert. It tastes great served warm over fresh berries, with ladyfingers (called Savoiardi in Italy), cake, or sliced panettone. It tastes a little boozy, with a rich, creamy, eggy flavor (really yummy!). To tone down the egg and Marsala flavors slightly, or for a more stabilized, make-ahead version, you can also fold it with whipped cream for a light, airy mousse.

I first learned to make zabaglione as the base for our tiramisu. When you mix it with mascarpone and whipped egg whites or whipped cream, it becomes the creamy layer between espresso-soaked ladyfingers. It’s delicious in tiramisu, but lately we’ve enjoyed it on its own, and we’re excited to share it with you.

Key Ingredients

• Egg Yolks: These form the base of the custard. You can save the whites for an egg white omelette, meringue, or pavlova.
• Sugar: We use granulated or cane sugar. Brown sugar would muddy the color.
• Marsala Wine: We prefer dry Marsala wine, as it’s perfect for dishes like chicken Marsala and tiramisu. You can use sweet marsala wine, but you may need to reduce the sugar slightly. Popular substitutions include Madeira wine, Moscato d’Asti, Vin Santo, or Limoncello. For a non-alcoholic option, try white grape juice with a teaspoon of lemon juice.
• Whipped Cream: This is optional, but for a mousse-like texture, chill the custard, then fold in firmly whipped cream. Here’s my go-to whipped cream recipe for tips.

Find the full recipe with measurements below.

How to Make Zabaglione at Home

Tip 1: Set up your double boiler. You’ll slowly cook this custard in a bowl set over barely simmering water. A saucepan of water with a heatproof bowl set on top is a “double boiler.”

The most important thing to remember is that the water should never touch the bottom of the bowl. This gives you gentle heat that cooks the mixture without scrambling the eggs. Use about an inch of water and make sure that the bowl fits snugly.

Tip 2: Whisk until smooth before heating. Before placing your bowl over the heat, whisk the egg yolks, sugar, and wine until smooth. Once you add sugar to egg yolks, whisk them together immediately. If they sit for too long, the sugar can actually “cook” or firm up the outside of the yolks, creating tiny lumps (also called burning the yolks).

Tip 3: Whisk constantly while cooking. Constant whisking is what creates that signature airy texture. If you’re whisking by hand, it will take about 8 minutes. With an electric hand mixer, it’s closer to 4 minutes.

If the eggs begin to firm up too quickly around the edges, immediately remove the bowl from the heat and keep whisking on the counter to cool it a bit. Lower the stove heat before returning the bowl to the saucepan.

Tip 4: Look for “the ribbon.” To tell when zabaglione is done, look for the custard to be pale yellow, frothy, and thick. Lift your whisk or beaters out of the bowl. If the custard falls back into the bowl in thick, slow ribbons that hold their shape for a moment, it is ready!

Serving Suggestions

Depending on your schedule and the texture you like, there are three ways to enjoy this Italian custard. Once you choose your favorite way, you can serve it with fruit and berry salad, sliced cake like this blueberry cake, panettone, over scones, with shortbread, lady fingers, and more!

Classic (serve immediately): For a traditional experience, serve the thick, pale yellow custard while it’s still warm. Pour it over fresh berries or cake to enjoy the rich, boozy aroma of the Marsala. This version is at its best right off the double boiler.

Chilled (up to 6 hours in advance): Quickly chilling the custard lets you make this up to 6 hours ahead. Put the bowl of warm zabaglione into a larger bowl of ice water right after cooking, and keep whisking as it cools. This helps stabilize the custard. Once chilled, transfer to glasses and refrigerate for up to 6 hours. Without a stabilizer, the custard may lose some airiness and become a bit denser after 6 hours. Just give it a gentle stir before serving to mix in any wine that has settled to the bottom.

Add Whipped Cream (up to 2 days in advance): If you want to make this well ahead of time, this is the best way. Once the custard is cold, gently fold in whipped heavy cream. This turns zabaglione into a light, airy mousse that keeps its texture for up to two days in the fridge. It’s milder and creamier than the classic, but still delicious.

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