← Back to Search Results
American, Italian
Zabaglione

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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

Ingredients

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

Directions

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.

Notes

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%)
41mg
3mg
3g
17g
0g
19g
262mg (87%)
12mg (1%)
2g (10%)
6g (9%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lidias-italy Lidia's Italy
by Lidia Bastianich
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
nigella-express Nigella Express
by Nigella Lawson
baked-explorations Baked Explorations
by Matt Lewis
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
a-new-way-to-cook A New Way to Cook
by Sally Schneider
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?