Zabaione is a classic Italian dessert, a whisky-spiked custard made from egg yolks, sugar and cream, whipped together until light and cloudy. It’s usually made for two to share, though there’s nothing stopping you making it just for yourself.
It comes together in under twenty minutes, with no oven and nothing more specialist than a bowl, a whisk and a small pan of simmering water. Topped with strawberries and blueberries, it is quick enough for a weeknight and looks like you tried a lot harder than you did.
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Pin itWhat Zabaione Is
The name comes from an old Italian word for mixed or muddled, and in the 1400s it was a sweet spiced wine thickened with egg yolks. The light, whipped version came much later. Marsala is the classic choice today. Mine uses whisky, and I fold whipped cream through at the end so it is softer and lighter. Made with cream like this, Italians call it crema allo zabaione.
It cooks in a bowl over simmering water rather than straight over a flame because the yolks start to thicken at only about 50C. Over direct heat it can scramble before you notice.
Equipment You’ll Need
Nothing specialist, just a bowl that fits your pan and a good arm for whisking.
A Closer Look at the Ingredients
Six ingredients, and every one of them is doing a real job.
- Egg yolks Whisked with the sugar and cooked gently until thick, they are the whole base of a zabaione. No cream, no cornflour, nothing else is holding it together at this stage. Instead: No real substitute here. Whole eggs give a thinner, far less rich foam.
- Caster sugar Dissolves into the yolks almost straight away, so the whisking starts smooth rather than gritty. Instead: Granulated works fine, it just takes a little longer to dissolve in.
- Whisky Whisked into the yolks and sugar before the bowl goes over the water. It gives this version its kick, and it is also the liquid the yolks need to foam up. Instead: Marsala is the traditional choice, and Cognac works well too.
- Double cream Whipped separately and folded through at the end, it lightens the rich egg base into something closer to a mousse than a thick custard. Instead: Whipping cream does the same job. Anything lower in fat will not hold its shape once whipped.
- Strawberries and blueberries Fresh and a little sharp against all that rich, boozy custard, and the colour does half the work of making this look like something you made an effort with. Instead: Raspberries or whatever stone fruit is in season both work well.
- Chocolate wafer Purely for a bit of crunch against the soft custard, and entirely optional. Instead: A crumbled shortbread biscuit or a plain wafer does the same job.
How to Make Zabaione, Step by Step
Full quantities are in the recipe card below. This is the walkthrough, with the reasoning behind each step, so you know what you are looking for rather than just following instructions.
- Whisk the Yolks and Sugar. Put the 3 egg yolks and 2 tbsp of caster sugar in a heatproof bowl and whisk until the sugar has dissolved and the mix is a shade paler.Starting off the heat gives the sugar time to dissolve, so the finished zabaione is smooth rather than gritty.Bowl: a metal bowl warms up quickly and evenly over the water, which makes the next steps easier to control.
- Add the Whisky. Whisk in the 2 tbsp of whisky, or Marsala or Cognac, before the bowl goes anywhere near the heat.Egg yolks on their own hardly foam at all. The whisky gives them the bit of liquid they need, so the mix can puff up to several times its size once it warms.No alcohol: use the same amount of strong coffee or orange juice. Some liquid has to go in, or it will not foam.
- Cook Over Simmering Water. Set the bowl over a pan of gently simmering water, with the base clear of the water, and whisk without stopping for 2 to 4 minutes, until it turns pale yellow and thick but still runny.The yolks start to thicken at only about 50C, so it cooks over water rather than a flame. Take it off while it is still just runny. Keep going and it turns stiff, then grainy.Too hot: lift the bowl off the pan for a few seconds while you keep whisking, then put it back. If the water is bubbling hard, turn the hob down.
- Whip the Cream. In a separate cold bowl, whip the 75 ml of double cream to soft peaks.Cream needs plenty of fat to hold air, at least 30%, which is why double or whipping cream works and single cream will not.Soft peaks: stop while the tips still flop over. Stiff cream is hard to fold in and goes lumpy.
- Fold It Together. Let the zabaione cool for a few minutes, then fold the whipped cream through gently with a spatula. Do not mix or whisk.Folding keeps the air you have whisked in. Mixing or whisking knocks it out and the zabaione goes flat.Still hot: if the base is still hot from the pan, the cream melts into it instead of lightening it, so give it those few minutes.
- Assemble and Serve. Spoon into a glass, top with the strawberries and blueberries, and crumble over a chocolate wafer if you like.It is lovely straight away while it is still slightly warm, and it holds up well chilled for a few hours too.Separated in the fridge: whisk it again briefly and it comes back together.
Pin itRecipe Card for Zabaione
Zabaglione (Zabaione) with Whisky and Berries
A whisky-spiked Italian custard: egg yolks, sugar and whisky whisked over simmering water until thick, then lightened with folded-in whipped cream and topped with berries.
Equipment I Use
Ingredients
Instructions
Whisk the egg yolks and caster sugar in a heatproof bowl until the sugar dissolves and the mix is a shade paler.
Whisk in the whisky, or Marsala or Cognac.
Set the bowl over a pan of gently simmering water, not touching it, and whisk constantly for 2 to 4 minutes, until pale, thick but still runny.
Whip the double cream to soft peaks in a separate bowl.
Let the zabaione cool for a few minutes, then gently fold in the whipped cream. Do not whisk.
Spoon into a glass and top with the strawberries, blueberries and crumbled chocolate wafer, if using.
Chef’s notes
- Makes one glass to share between two, or one generous portion on your own.
- Add the whisky before the bowl goes over the water; it is the liquid that lets the yolks foam.
- Keep the water at a gentle simmer and the bowl clear of it, or the eggs can scramble.
- The yolks are only warmed, not fully cooked. Use pasteurised eggs for anyone pregnant, very young, elderly or unwell.
- Serve straight away while it is still a little warm, or chill it for a few hours.
Nutrition per serving
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Serving and Storing
It is best served straight away, while it still has a little warmth left in it from the pan. That said, it is stable enough to make ahead and chill: cover and refrigerate for a few hours and it holds up well served cold, just slightly denser than fresh.
Pin itFAQ for Zabaione
What’s the difference between zabaione and zabaglione?
Nothing, they are the same dessert with two spellings, and zabaglione is the more common one. The French took it up around 1800 and call their version sabayon.
Why did mine turn out scrambled or grainy?
Almost always the heat was too high, or it stayed on the heat too long. The yolks thicken at a low temperature, so it goes from right to overcooked quickly. Keep the water at a gentle simmer, lift the bowl off if it rushes, and take it off while it is thick but still runny.
Can I make zabaione without alcohol?
Yes. Use the same amount of strong espresso instead of the whisky, which makes a coffee zabaione, or orange juice. It needs some liquid to foam, so do not just leave it out.
Can I make it ahead?
Yes, it holds up well in the fridge for a few hours once assembled. The texture softens slightly as it sits, but it stays good to eat.
Do I need a copper bowl?
No. Copper is the old choice because it reacts quickly when you change the heat, not for any chemical reason, and it can give a slight metallic taste. A stainless steel or heatproof glass bowl works fine at home.
Is it safe to eat with lightly cooked egg yolks?
The yolks only reach about 50C, which warms them but does not cook them through the way a fully cooked egg is. Use very fresh eggs, and pasteurised eggs if you are serving anyone pregnant, very young, elderly or unwell.
What if my zabaione splits?
If it separates after a few hours in the fridge, whisk it again briefly and it comes back together. If it scrambled over the heat it cannot be saved, so start again with the water at a gentler simmer.
A Few Words from the Chef
This is usually a two-person dessert in my house, but there is nothing stopping you making it just for yourself on an evening that calls for something a bit indulgent. Smacznego!
Let me know in the comments how yours turned out.
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