We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Zabaglione?

Mary McMahon
By
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Zabaglione is an Italian custard traditionally made with Marsala wine. The custard can be used to fill various desserts like pies and wafer cookies, it can be served plain, or it can be served with fresh fruits and syrup. When well made, it is light, fluffy, and extremely flavorful, with a full, rich taste which some people find quite enjoyable. Some Italian markets sell zabaglione, and it is also often on offer at restaurants. It can also be made at home surprisingly easily, for people who want to experiment a bit with the recipe.

This dish appears to have evolved from a family of beverages known as caudles. Caudles were traditionally cooked with eggs, sugar, and alcohol, and they tended to be very rich and nourishing. Many Europeans made caudles for invalids, or as special treats during the cold winter months. The earliest form of zabaglione specifically seems to date to around the 16th century, and the dish is also known to the French, who call it sabayon.

Depending on how long zabaglione is cooked, it can be very thin and runny, more like a sauce or drink, or much more dense. It can also be mixed with ingredients such as whipped cream or mascarpone cheese for an especially rich flavor, in which case it may be served in small dessert glasses topped with fresh fruit and syrup. The custard can also be used as an unusual cake or eclair filling.

To make zabaglione, you will need a double boiler and a whisk. Combine six egg yolks, a half cup sugar, three quarters of a cup of Marsala, a teaspoon of grated orange or lemon rind, a pinch of grated nutmeg or cinnamon, and one quarter teaspoon of vanilla extract. Cook the ingredients over the double boiler on low heat, whisking constantly to incorporate lots of air. As you whisk, the zabaglione will start to fluff up and become dense; remove when it has reached the desired texture, and pour it into dessert molds or pipe it into cookies or pies.

For extra richness, fold in one and one half cups of whipped heavy cream or mascarpone. You can serve this dish hot or cold with whatever toppings seem most suitable to you. It pairs well with rich dessert wines, or it can be consumed without liquid accompaniment.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments
By BarinaCraft — On Dec 31, 2016

Zabaglione actually dates back to early in the last half of the fifteenth century and has lots of colorful theories about its historical origins and namesakes.

Mary McMahon
Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.