Zabaglione (also known as zabaione) is a classic Italian dessert: a light, foamy custard made from egg yolks, sugar, and Marsala wine, gently cooked over a double boiler. This elegant treat is beloved for its airy texture and rich flavor, often served warm in glasses, with fresh fruit, or alongside cookies like Savoiardi. Let’s explore how to make zabaglione the traditional way and the fascinating origins of this timeless Italian favorite.
The Origins of Zabaglione
The exact origins of zabaglione are shrouded in legend and culinary history. Some stories trace it back to the court of Caterina de’ Medici in the 16th century, where a similar egg-and-wine cream was enjoyed. Another popular tale credits the dessert to Giovanni Baglioni, a 15th-century condottiere from Emilia, whose troops mixed eggs, sugar, and wine to create a nourishing meal—his nickname, “Zvàn Bajòun,” is believed to have evolved into “zabaglione” over time. In Piedmont, zabaglione was known as “Sambayon,” named in honor of Saint Pasquale Baylón, the patron saint of pastry chefs. While its precise origin remains debated, zabaglione has been a staple of Italian kitchens since at least the 17th century, appearing in the cookbooks of Bartolomeo Stefani and enjoyed both as a drink and a dessert.
Ingredients
5–6 large egg yolks
70–90 g (about 1/3–1/2 cup) granulated sugar
85–90 ml (about 6 tablespoons) Marsala wine (or other sweet wine)
Optional: vanilla extract or lemon zest for extra aroma
Step-by-Step Instructions
Prepare the Double Boiler:
Fill a pot with a few inches of water and bring it to a simmer. The mixing bowl should sit on top without touching the water.
Whisk Yolks and Sugar:
In a heatproof bowl, whisk together the egg yolks and sugar until the mixture is pale, thick, and creamy. This helps create the signature lightness of zabaglione.
Cook Over Gentle Heat:
Place the bowl over the simmering water (bain-marie/double boiler), making sure the bottom doesn’t touch the water. Continue whisking constantly.
Add Marsala Wine:
Gradually pour in the Marsala wine while whisking. Keep whisking vigorously for 8–10 minutes, until the mixture doubles in volume and thickens to a custard-like consistency. The zabaglione is ready when you can draw a ribbon with the whisk that holds its shape for a few seconds.
Serve:
Pour the zabaglione into dessert glasses and serve immediately, warm and foamy, with ladyfingers, fresh berries, or on its own. You can also chill it for a thicker, mousse-like texture.
Tips for Perfect Zabaglione
Use the freshest eggs possible for the best flavor and texture.
Whisk constantly to prevent scrambling and achieve a smooth, airy cream.
Marsala wine is traditional, but you can substitute with other sweet wines, limoncello, or even prosecco for different flavors.
Serve zabaglione warm for a classic experience, or cold for a richer, denser dessert.
Why Zabaglione Is Special
Zabaglione is more than just a dessert—it’s a piece of Italian culinary history, celebrated for its simplicity and versatility. Whether enjoyed as a warming winter treat, a festive holiday dessert, or a luxurious finish to a meal, zabaglione’s silky texture and delicate flavor continue to charm dessert lovers around the world.
