Zabaglione. This classic Italian dessert is made by vigorously whisking egg yolks, sugar, and a sweet wine over a double boiler until it becomes a light, frothy, and creamy custard. Grab the champagne coupes, dessert is ready in about 20 minutes.
Welcome to Day 10 of 12 Days of Christmas Desserts! Over the course of this series, we’ve enjoyed incredible treats, from decadent chocolate tarts to French classics. Today, we’re heading to Italy for its answer to custard: rich, boozy, sweet, and lighter than air.
Italian desserts are so delightful, they’ve made their way around the world and into everyone’s culture. Panna cotta is a familiar friend, and tiramisu might be its most famous cousin. But some Italian desserts are less well known, usually the ones with fun names, like zabaglione or my beloved budino.
The whimsical ones also tend to be the most effortless: no baking, no fuss, no exotic ingredients. Take today’s zabaglione: essentially a custard, but with lots of booze, lots of air, and lots of time to relax instead of stressing over the oven temperature or the stubborn tart that won’t come out.
Zabaglione: A Classic Italian Dessert
There are desserts that demand planning, chilling, layers, discipline! And then there is zabaglione, the Italian answer to what if dessert were just vibes?
Here we have a warm, cloud-like whipped custard with just enough booze to lift your spirits. It comes together in about 20 minutes and tastes like custard’s type B European cousin, the one who wears silk pajamas and always orders wine with dessert.
Traditionally served warm and spooned over berries or biscotti, zabaglione is exactly the kind of unfussy dessert you make during the holidays when the kitchen is already chaotic and you still want something that feels special.
Which is to say: zabaglione is kinda perfect for Christmas.
What Is Zabaglione?
Zabaglione (also spelled zabaione) is a classic Italian dessert made by whisking egg yolks, sugar, and Marsala wine over gentle heat until thick, pale, and airy.
Similar to the French sabayon, the two are essentially the same foamy dessert made of egg yolks, sugar, and wine, and whisked over heat. But the key difference is in the alcohol: Zabaglione is made with sweet Marsala wine, while Sabayon typically uses other wines like Champagne or white wine, resulting in a lighter, fizzier flavor.
Zabaglione is richer and denser, mostly due to Marsala. Originated in Northern Italy, it has been served for centuries, proof that the simplest things, when done correctly, are often the most luxurious.
Key Ingredients in Zabaglione
The classic recipe requires only three ingredients:
Egg Yolks: the primary ingredient in zabaglione, egg yolks are responsible for giving the custard a thick, smooth, and rich texture, as well as its golden color and flavor.
Sugar: crucial for flavor, texture, and color, sugar sweetens the custard, tenderizing it by coating proteins to prevent curdling. It raises the coagulation temperature for a smoother setting, creating a creamy and stable final product. Bottom line: sugar makes the custard richer and silkier.Â
Wine: Marsala wine is the most popular and traditional choice, but other sweet or fortified wines like Moscato d’Asti, Vin Santo, rum, or even champagne can be used. And as you’ll see in this recipe, ​​you can add any sweet dessert alcohol to your zabaglione. Whatever one you choose, you’ll be able to taste, so choose wisely!
This recipe, adapted from Hailee Catalano, is a lovely take on the classic.
Serving Ideas (Christmas Edition!)
Here’s my case for making zabaglione a classic christmas dessert: it takes less than 30 minutes and zero baking time, zero chilling time, zero setting time required.Â
It’s gluten-free, so all your celiac friends can enjoy it, and you can whip it while the ham finishes roasting and you sip on your third glass of wine. And despite being unfussy, it looks gorgeous served in champagne or wine glasses. A perfect, understated holiday treat if you ask me.Â
To make it really festive, top it with macerated berries and crumbled biscotti for crispy texture. For a more sophisticated take, finish with shaved dark chocolate or a light dusting espresso powder. For a more indulgent one, layer with whipped cream and turn it into a berry-filled quick trifle.Â
And for an elegant option, serve in small glasses as a post-dinner nightcap dessert.Â
For an unconventional take, I like to finish each serving with a light drizzle of high-quality extra-virgin olive oil. The olive oil adds a subtle, fruity note and a beautiful glossy finish to the creamy zabaglione.Â
The silky richness contrasts the sweet, boozy custard and gives it an unexpected, elegant twist.
Make-Ahead Notes
Zabaglione is traditionally served immediately while warm and airy.
That said, it is also often served cold, when whipped cream is folded in, making it lighter. This is done especially when served with fruit or in layered desserts, as the whipped stabilizes it and holds its shape better.Â
Chilling makes it a more versatile, make-ahead dessert. That way you can make it about 2-4 hours ahead and keep in the fridge.
Leftovers can be refrigerated for up to 24 hours and if you prefer serving it warm, gently rewarm over a double boiler while whisking. It won’t be quite as lofty, but still very good.
FAQ
Is zabaglione safe to eat?
Yes — the egg yolks are gently cooked over heat until thickened and warm, reaching a safe temperature when properly prepared.
Can I make zabaglione without alcohol?
You can substitute the Marsala with fresh orange juice or strong coffee, though the flavor will be different and less traditional.
Can I serve zabaglione cold?
Traditionally it’s served warm, but it can also be chilled and served as a custard-like dessert.
Why is my zabaglione runny?
It likely needs more time over the heat. Keep whisking gently until it thickens and increases in volume.
You Might Also Like…
Chocolate Budino: A dense, Italian-style chocolate pudding with a smooth, custard-like texture and a clean cocoa finish. Rich without being heavy, designed to be eaten slowly, one spoonful at a time.
Cherry Tomato Pasta: Pasta tossed with blistered cherry tomatoes that break down into a concentrated, olive-oil-glossed sauce. Sweet, acidic, and savory in balance, this is a simple tomato pasta that relies on technique, not extras.
Berry Almond Cobbler: Mixed berries baked until jammy beneath a crisp almond topping. The fruit stays bright, the crust stays structured, and every scoop delivers contrast instead of mush.
Croissant Bread Pudding: Day-old croissants baked in a vanilla custard until the edges brown and the center sets soft. Layers of butter, egg, and caramelized pastry give this bread pudding depth without excess sweetness.
If you make this zabaglione, please let me know in the comments! I’d love to hear from you. And that’s it for today’s treat! See you soon for dessert number 11.
Ingredients
5Â egg yolks
3 tbsp granulated sugar
1 tbsp maple syrup
¼ tsp sea salt
Â
2 tsp vanillaÂ
2Â tbsp whiskey (or any sweet white wine)
⅓ cup heavy cream
flaky sea salt
Fresh berries, for serving
Extra virgin olive oil, optional, for serving
Crushed amaretti cookies biscotti, optional, for serving
Directions
Set a small saucepan over medium-low heat and add a few inches of water. Bring it to a gentle simmer – you want visible steam, not a rolling boil.
In a heatproof bowl that fits snugly over the saucepan (the bottom should not touch the water), whisk together the egg yolks, sugar, maple syrup, salt, and vanilla until fully combined and smooth.
Place the bowl over the simmering water to create a double boiler. Using an electric mixer (you can also whisk by hand), begin beating the mixture on medium speed. Keep the heat low and steady. It’s important that the water underneath the bowl doesn’t come to a boil and you whip the mixture continuously as to prevent the egg yolks from cooking.
Whip for 5–8 minutes, until the mixture doubles in volume and becomes noticeably thicker, pale, and airy, falling from the beaters in soft ribbons. Pause occasionally to scrape down the sides and bottom of the bowl, making sure no egg is sitting still long enough to cook.
Add in the alcohol of your choice and continue whipping for another 5–8 minutes, maintaining the same gentle heat. The zabaglione should thicken again, increase in volume, and return to a ribbony consistency. Throughout this step, make sure the water below stays at a light simmer. If it starts to boil, reduce the heat.
Once thick and glossy, remove the bowl from the saucepan and place it in an ice bath to cool.
While the zabaglione cools, whip the heavy cream in a separate bowl until it reaches medium peaks – soft, billowy, and still flexible.
Gently fold the whipped cream into the cooled zabaglione, using a spatula and light strokes to keep as much air as possible.
Serve zabaglione with fresh berries, topped with flaky salt, a drizzle of olive oil, and crushed cookies, if desired.Â
that Zabaliogne looks good! i wonder if there are any italian places here in NJ that serve that dessert! awesome job on this as usual 🙂 Mike
Thank you so much, Mike! I hope you find a great zabaglione. And if you do, please report back!👀