Classic zabaglione

    1 hour 20 min

    In this classic Italian dessert, sweet, juicy fruit is enveloped in a rich but impossibly light custard.

    10 people made this

    Serves: 2 

    • 75g strawberries - hulled, halved and sliced
    • 1 teaspoon caster sugar
    • 3 large egg yolks
    • 3 tablespoons caster sugar
    • 60ml dry Marsala wine

    Prep:10min  ›  Cook:10min  ›  Extra time:1hr  ›  Ready in:1hr20min 

    1. Gently stir the strawberries and 1 teaspoon sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
    2. Divide fruit between 2 small, clear serving bowls or glasses.
    3. Place egg yolks, sugar and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a towel or potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
    4. Spoon custard over the strawberries. Serve while custard is still warm.

    Cook's note:

    Instead of placing the metal mixing bowl over low heat to whisk the custard, you can set the bowl over a pot of gently simmering water.

    See it on my blog

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    Reviews in English (13)


    I have never made a custard before, I didn't have a metal bowl so I just used a small sauce pan. It turned out amazing!  -  11 Apr 2016  (Review from Allrecipes US | Canada)


    Those reviewers who said there wasn't enough are doing something wrong. The eggs need to be whisked constantly - without stopping - until the custard is cooked. This puts air into itwhich makes it very light and greatly increases the volume - similar to wglhipped cream ir meringue. It also accounts for the pale white color. Using an electric hand mixer set on medium works great. I highly recommend using a double boiler setup to avoid scrambling the eggs. I made with 4 yolks and it was plenty for 4 deserts with a bit left over.  -  23 Oct 2016  (Review from Allrecipes US | Canada)


    This is the first time I have ever made a homemade custard. I followed the directions exactly and it was delicious. I will definitely make this again.  -  21 Jan 2017  (Review from Allrecipes US | Canada)