Zabaione — warm marsala and yolk dessert
Zabaione is one of the simplest and oldest Italian desserts: egg yolks, sugar and sweet wine (canonically Marsala) whisked together over gentle heat until foamy and light, then poured warm over fresh fruit, biscotti, or panettone. The texture is mousse-like; the flavour, intensely wine-rich.
i. Origin & history
Zabaione (also zabaglione or sabayon in French) dates to 16th-century Piedmont and is associated with the eponymous Saint Pasquale Baylon (San Bajon — corrupted to zabaione). It is the foundation of tiramisu's mascarpone cream.
ii. Ingredients
Makes 6 servings · scroll the side panel to adjust
- 6 egg yolks
- 100 g caster sugar
- 100 ml sweet Marsala
- Pinch salt
- Soft fruit, biscotti or panettone to serve
iii. Method
- Whisk yolks, sugar, Marsala and salt in a heatproof bowl.
- Set bowl over a pan of barely simmering water (the water shouldn't touch the bottom).
- Whisk continuously for 5-7 minutes — the mixture will thicken dramatically, triple in volume, and become pale and frothy. The temperature should reach 70 °C; do not let it boil.
- Pour warm over fruit, biscotti or panettone slices. Eat at once.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Cold zabaione folds whipped cream into cooled zabaione for a mousse. Frozen zabaione is sambayón ice cream. French sabayon uses white wine or champagne.
vi. Common questions
What is zabaione?
Zabaione is warm marsala and yolk dessert, from italian cuisine. The texture is mousse-like; the flavour, intensely wine-rich
Where is zabaione from?
Zabaione is from the italian dessert tradition; the recipe and history are detailed above.
How long does zabaione keep?
See the storage note in the Quick facts panel: Eat at once.