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American, Italian
Zabaglione Recipe-12928

Photo by: Joseph De Leo
Comments: 0


Zabaglione (zah-bahl-YOH-neh) is the big show dish of Italian-American restaurants. The tuxedoed headwaiter comes to the table and with great flourish proceeds to whisk the ingredients together over a can of Sterno, then ceremoniously ladles it into dessert dishes, usually with the addition of fresh fruit like strawberries or raspberries. This luxurious and Lucullan dessert is amazingly easy to make.

Its egg yolk content may seem decadent, but it really comes down to just about one egg per serving. The crucial ingredient here is the sweet Marsala. We recommend either of two readily available brands—Florio or Rallo. Anything less, and your zabaglione will taste bitter and alcoholic.

Yield: Serves 4


  • 5 large egg yolks
  • 5 tablespoons sugar
  • 5 tablespoons good-quality sweet Marsala
  • ½ teaspoon vanilla extract


In the top of a double boiler, combine the egg yolks, sugar, Marsala, and vanilla. Place the pan over barely simmering water, and whisk or beat with an electric mixer until the mixture is pale and fluffy and holds its shape, about 5 minutes.

Serve immediately, preferably with berries or mixed fresh fruits.


Wine suggestion: Sweet Marsala

© 2000 John Mariani and Galina Mariani

Nutritional Information

Nutrients per serving (% daily value)

159kcal (8%)
29mg (3%)
0mg (0%)
81mcg RAE (3%)
262mg (87%)
12mg (1%)
2g (10%)
6g (9%)
1mg (4%)

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