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European, Italian
Zabaglione Recipe-1456

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This warm Italian dessert was invented by mistake in the 1600s when fortified wine was poured into egg custard.

Yield:  4 servings
Prep time: 5 Mins
Cooking time: 10 Mins


  • 4 large egg yolks
  • ¼ cup sugar
  • 8 tbsp Marsala
  • Grated zest of 1 orange
  • 8 Italian ladyfingers (savoiardi) or biscotti, to serve


1. Bring a large saucepan of water to a boil, then lower the heat to simmer.

2. Whisk the yolks, sugar, and Marsala with half the orange zest in a large heatproof bowl. Place over (but not in) the simmering water. Using a balloon whisk, whisk constantly for 5–10 minutes, or until the zabaglione is pale, thick, fluffy, and warm.

3. Immediately divide the zabaglione among 4 glasses. Garnish with the remaining orange zest; serve immediately with ladyfingers or biscotti.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

230kcal (11%)
35mg (3%)
0mg (0%)
102mcg RAE (3%)
258mg (86%)
43mg (2%)
2g (12%)
7g (10%)
1mg (7%)

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