Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
I never beat my Zabaglione, nor Sabayon, more than 1-2 minutes!
10 minutes is an ordeal!
I think the French Bain-Marie does touch the water otherwise you need boiling water to have steam transfer the heat
If you ever are in the Rhinebeck area be my guest and I’ll demonstrate you my technique
As a child my mom would just use egg yolk an sugar. Mix it with a hand beater and we would eat it. We called it eggs beat up. It was light an fluffy. But u had to eat it fast or it would go flat.
Eating all that yoke an sugar doesn’t sound good today.
That’s the way we used to eat it! I loved it! Then at the end when it would start going flat, my mom would pour a little coffee over it. We’d stir it up and drink it. What wonderful memories.
Hello and Greetings from Finland. I found this recipe and I want to try it but we have different measures here. Do you know how much is one cup in desiliters? I have found different numbers depending of if it’s from Europe or US.
Hi, Liina! Emma here, managing editor. Looks like it equals about 2.4 desliters. Enjoy!
can you make it with the cream the night before for an event?
Hi, Lisa! Emma here, managing editor for Simply Recipes. I think that the zabaglione would probably deflate too much if you mixed in the whipped cream the night before. I do think that you could make the base the night before and then fold it with whipped cream right before your event. I think that it would hold okay for at least an hour or two in the fridge before serving.
The first time I had Zabaglione it was served on top of sorbet raspberry and mango topped with the Zabaglione. It was delicious. I replicated the dessert my family loved it with fresh fruit, or sorbet. I can’t wait till summer with all the fresh fruit and eggs from my chickens to make this wonderful desert again.
My grandmother was from casa nova a little town above Florence. She would make a custard with a plain type of cake underneath and merange on top. She has been gone for 10 years now and my family thought that my aunt had the recipe but she says she doesn’t.
So can anyone tell me is This the recipe?
My grandmother always called it crams.
I was born in Italy and my mom is from Naples. I grew up eating this simply as raw egg yolk whipped with sugar and as kids we whipped it in mugs ourselves with forks! I’ve never eaten it cooked but.of.course.we don’t eat raw egg anymore in the US so I will try it this way. Sounds yummy.
We made this all the time when I was growing up. Our measurement was a tablespoon of sugar for each egg yolk.
I was first introduced to this desert when I was busing tables at a resturant by the name of leaning tower when I was a kid with a apatite for deserts . And now twenty years later I am a J.C and am doing a remodel on the place and find my self craving it . So thanks for info I will try it.
In 1955, (age 26), while under doctor’s orders to only non- animal foods, my mother
( a Sicilian immigrant) gave me Simple “plain egg yolk & Marsala wine” for my health!….Wasn’t seriously ill again until 2008.
My point? Zabaglione is more tha just a dessert..
my grandmother used an italian custard for her conolis could this be It. If not any Ideas I have never had custard like hers. as a little boy all i remember is the doub;e boiler metal wisk and lemon zest.
My personal taste totally disagrees with the author’s comment that the “original” had too much sugar… to me, the altered version has WAYYYYYY too much wine and not near enough sugar, but I’ve always liked my zabaglione to have equal parts sugar/wine (or sometimes even a little more sugar than wine if I have a particularly sweet tooth or if I’m pairing it with something a little tart). I also happen to drop the cinnamon because I dislike it, but I like the added lemon zest for a fresh alternative!
Good dessert but too much Marsala. Try it with less or change to lighter liquer.
I love the zabaglione! I first had it at Aldo’s restaurant in Sacramento when I was a wee lad, and it has remained one of my very favorite desserts.
Just one question? Is the alcohol absolutely necessary? Or will the recipe be ruined without alcohol? Any input, advice or substitutions would be greatly appreciated.
I have made zabaglione (pronounced “zabayon”) for years. I’m no cook, but this is my go-to dessert recipe because it’s unique and once you know what result you’re looking for, easy.
@ Joanne: remember, the main ingredient is egg. If you have stiff, solid product at the bottom of the pan, that means you overheated and underwhisked. Half the trick with this recipe is to maintain a strong whisk throughout to cook evenly and maintain a froth. I skip the whisk and use electric mixers right over the stove on a low/medium heat until the liquid is a pale yellow and there are little bubbles. You mainly want to get it from a yellow mustard hue to more of a dijon.
@ Rufus: I don’t use any of those ingredients either. I only use the egg, sugar, and marsala because I like to keep things simple! I disagree about the fruit though. I think nothing complements the warm zabaglione better than a cup of fresh blackberries or chopped strawberries.
ahh, this recipe makes me sad. Because I had it in a gelato, and loved it, but when I tried to make it- it was a disaster! I think my plastic whisk didn’t do its job, the heavy cream wouldn’t fluff, and then the mixture was also very bitter from the wine, overpowering! I’m not sure what I did wrong . . . *sigh*. maybe it’s too hard for me or the wine was low quality. :(
I have to disagree with the person who said fruit doesn’t has a place in this recipe! I’ve been making Zabaglione for years and am always looking for recipe variations to try. I LOVE it over a slice of pound cake or angel food cake, topped with berries! YUM! As to the “disagree” part – have it with whatever floats YOUR boat! I said how I like it, but its certainly not *the* way! Its *a* way! PS – I use Amaretto in place of the wine, and usually macerate strawberries/mixed berries in Amaretto overnight and spoon them over the custard! VERY YUM!
The lemon peel, cinnamon and fruit are unnecessary and probably not good because the peel bits will spoil the silky smoothness of this dessert and the cinnamon will add a foreign and distracting flavour. The vanilla is OK – it is a subtle flavour and will complement rather than fight with the egg. The fruit simply has no place in this dessert. Sorry.
As well as biscotti, I have had it with amaretti.