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Dessert · Piemonte

Classic Zabaione Recipe – Authentic Italian Dessert

Zabaione is one of Italy's oldest and most beloved desserts, born in the Piedmont region and made with just three ingredients: egg yolks, sugar and Marsala wine. Whipped patiently over a bain-marie, it transforms into a cloud-like, golden cream that is warming, fragrant and deeply satisfying. Serve it freshly made and still warm — this is a dessert that waits for no one.

5Prep (min)
10Cook (min)
15Total (min)
4Serves
EasyDifficulty
Classic Zabaione Recipe – Authentic Italian Dessert

Ingredients

  • 4 large egg yolks
  • 80 g (⅓ cup) caster sugar
  • 80 ml (⅓ cup) dry Marsala wine
  • Savoiardi (ladyfinger biscuits), to serve

Method

  1. Fill a medium saucepan with about 5 cm (2 inches) of water and bring it to a gentle simmer over medium-low heat.
  2. Place egg yolks and sugar in a large heatproof bowl. Whisk vigorously by hand or with an electric hand whisk until the mixture is pale, thick and creamy, about 2 minutes.
  3. Pour in the Marsala wine and whisk to combine.
  4. Set the bowl over the simmering saucepan, ensuring the base of the bowl does not touch the water. This is the bain-marie (double boiler).
  5. Whisk the mixture continuously over the gentle steam for 8–10 minutes, until it has roughly tripled in volume, is very thick, pale and falls in ribbons from the whisk. The zabaione should reach approximately 70–75 °C (158–167 °F).
  6. Remove the bowl from the heat immediately and give it a final whisk for 30 seconds to stabilise the foam.
  7. Pour into individual glasses or dessert bowls and serve at once, warm, alongside savoiardi biscuits for dipping.

Tips from the kitchen

💡 Keep the water at a gentle simmer, never a rolling boil — too much heat will scramble the eggs before the mixture can foam up properly.
💡 Use a dry Marsala wine (Marsala Secco) for a more balanced, less cloying flavour. Sweet Marsala works but reduce the sugar slightly to compensate.
💡 Zabaione must be served immediately while still warm and airy. If it sits too long, it begins to deflate and separate — its fleeting perfection is part of its charm.

Frequently asked questions

Can I make zabaione without alcohol?

Yes. Replace the Marsala with freshly squeezed orange juice or a good quality white grape juice for an alcohol-free version. The flavour will be lighter and fruitier, but the technique remains exactly the same.

Can zabaione be made ahead and served cold?

Traditionally zabaione is served warm and freshly made. However, you can fold the finished warm zabaione into lightly whipped cream (equal parts) to create a more stable, chilled version that keeps in the fridge for up to 24 hours.

What is the difference between zabaione and zabaglione?

There is no difference — they are the same dessert. 'Zabaione' is the Piedmontese and modern Italian spelling, while 'zabaglione' is the older Tuscan-influenced form more commonly used in English-speaking countries.