Creamy Italian Zabaglione Recipe

Italian Zabaglione
Philip Wilkins/Getty Images
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
283 Calories
8g Fat
38g Carbs
10g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 283
% Daily Value*
Total Fat 8g 11%
Saturated Fat 3g 14%
Cholesterol 325mg 108%
Sodium 519mg 23%
Total Carbohydrate 38g 14%
Dietary Fiber 0g 0%
Total Sugars 35g
Protein 10g
Vitamin C 0mg 0%
Calcium 54mg 4%
Iron 2mg 9%
Potassium 166mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Zabaglione is one of the classic, simple desserts that one finds in many places; the French know it as sabayon. It's served in small cups, and is also excellent for dipping cakes or cookies.


  • 6 large egg yolks

  • 2/3 cup (120 grams) sugar

  • 1 cup plus 2 tablespoons Marsala wine

  • 1 large egg white, beaten

Steps to Make It

  1. Gather the ingredients.

  2. Beat the yolks and the sugar until the mixture is palest yellow, tending towards white.

  3. Then beat in the Marsala and cook over a double boiler.

  4. Do not let it reach a boil, but remove it from the fire as soon as it thickens.

  5. When it has cooled to merely warm, you can, if you like, fold in an egg white beaten to very firm peaks.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.