Zabaglione (Sabayon) with Marsala Wine

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Zabaglione al Marsala

  Serves 4-6 People


  • 6 large egg yolks
  • 1/3 cup sugar
  • 2/3 cup Marsala wine, dry or sweet
  • Note:  if desired reduce sugar if using sweet Marsala
  • Berries, tossed with sugar one hour before preparing Zabaglione
  • Amaretti cookies, if desired


  • In a large, heatproof bowl whisk together the wine and sugar, then whisk in the egg yolks
  • Set bowl over a pan of gently boiling water (with bottomof the bowl should not touch the water)
  • Whisk vigorously until the mixture becomes frothy and stiff.
  • If you slow down the speed of whisky remove the bowl from the boiling water for as brief a time as possible
  • The Zabaglione is ready when the mixture is thick and holds its shape
  • To serve, pile berries and their juices into a glass and top each with warm Zabaglione
  • Sprinkle with crumbled Amaretti cookies, if desired