Zabaglione

Recipe at a glance

• Estimated yield: 4 servings
• Prep: about 10 minutes
• Cooking: about 10 minutes
• Additional time: about 0 minutes (resting, rising, chilling or freezing, where required)
• Total: about 20 minutes

Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.

Zabaglione, also known as zabaione or sabayon, is a classic Italian dessert made with egg yolks, sugar, and sweet wine. Here’s a simple recipe for making zabaglione at home:

Ingredients

• 4 pasteurized egg yolks
• 1/3 cup of sugar
• 1/2 cup of sweet Marsala wine
• Fresh berries or other fruit, for serving

Instructions

1. Fill a saucepan with about an inch of water and bring it to a simmer over medium heat.
2. In a large heatproof bowl, whisk together the egg yolks and sugar until well combined.
3. Add the Marsala wine to the egg yolk mixture and whisk to combine.
4. Place the bowl over the saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water.
5. Whisk the mixture constantly for about 5-8 minutes, or until it thickens and forms soft peaks.
6. Remove the bowl from the heat and continue whisking for another minute or two to cool it down slightly.
7. Divide the zabaglione among serving dishes, and serve immediately with fresh berries or other fruit.

Optional: You can also add a pinch of cinnamon or nutmeg to the zabaglione for added flavor.

Enjoy your homemade zabaglione as a delicious and elegant dessert!

Use eggs labeled pasteurized and suitable for uncooked or lightly cooked dishes. Keep egg mixtures refrigerated until needed; serve promptly. Read the food-safety guidance.

Storage and serving

Prepare only what you need and serve immediately. This delicate egg preparation is best made fresh; discard unused portions after service. Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.

Sources and further reading

• FDA guidance for egg-containing dishes

Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.