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Cocktails

Original Zabaione (Italian Marsala Custard)

Zabaione, often also called zabajone or zabaglione, is a Christmas custard made with egg yolks, sugar and Marsala wine.
Recipe Original Zabaione (Italian Marsala Custard)
  • Difficulty Easy
  • Preparation 10 minutes
  • Cooking 10 minutes
  • Servings for 4 people

Zabaione, often also called zabajone or zabaglione, is a tasty custard made with egg yolks, sugar and Marsala, a fortified wine from Sicily. Homemade zabaione is usually made during the Christmas holidays, but it is also often used to fill desserts such as cakes and Cream Puffs. It is traditionally served with cookies such as langues de chat, ladyfingers and Cantucci.

The origin of zabaione is uncertain, and many cities claim to be the birthplace of zabaione cream. Some sources say it was born at the court of Catherine de’ Medici, others that it was invented by the cooks of the Gonzaga family. Some legends place the birth of zabaione in Piedmont, more precisely in Turin: first called Crema di San Baylon (Saint Baylon’s cream, and then Sanbajòn, which is zabaione in the Piedmontese dialect), it is said to have been invented by the Spanish saint Paschal Baylon while he was in the service of Emmanuel Philibert of Savoy. But the oldest recipe for zabaione custard comes from Naples and would date back to 1450.

Before finding out how to make zabaione, we also suggest taking a look at the recipe for Eggnog, the English and American version of this custard. And now, here is the recipe for zabaione.

Ingredients for 4 people

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Method

  1. To make the zabaione, crack the egg yolks into a large bowl, add the sugar and beat with a whisk until the mixture is pale, light and foamy.
  2. Add the Marsala, stir and pour everything into a small saucepan. Place it over the heat and cook until it reaches a temperature of 80 °C (176 °F), which you will need to check with a kitchen thermometer.
  3. Turn off the heat and whisk again until the mixture has cooled completely. Now your zabaione is ready to serve. Finally, remember to download our App with exclusive content and fewer ads!
    Zabaione recipe

Variations and Alternatives

If you like, you can replace the Marsala with Vin Santo or another fortified dessert wine.

Tips

If you want a more boozy zabaione, you can increase the amount of Marsala, but if you prefer it lighter you can also reduce it.

Of course, adding more Marsala will make the zabaione runnier. On the other hand, using less will make it thicker.

Storage

Zabaione keeps in the fridge for a few days, covered with plastic wrap pressed directly onto the surface.

If you like, you can also freeze zabaione, but we suggest putting it in ice cube trays so you get handy single portions.

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