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+ servings
zabaione con frutti di bosco


Preparazione 10 min
Cottura 10 min
Tempo totale 20 min
Portata Dessert
Cucina Italiana
Porzioni 4


  • 4 egg yolks save whites for meringue!
  • 80 g sugar
  • 50 ml sweet dessert wine


  • Place egg yolks and sugar in a large, round-bottomed stainless steel bowl and wisk for about 10 minutes, until the mixture triples in volume, froths up and becomes pale.
  • Pour in the wine in a slow, steady flow.
  • In the meantime, half-fill a pot with water, bring the water to a simmer and reduce the heat to low. Set the bowl containing the custard over the water in a bain-marie and make sure that the water does never boil, otherwise the custard will curdle.
  • Whisk the custard gently by hand while heating it; when it reaches the desired consistency, take the bowl of custard out of the pot.
  • Slightly thickened, the custard can be used as a sauce, while longer cooking will thicken the custard further, giving it the texture of a mousse.
  • Serve the custard while still warm or set it aside at room temperature for 15 minutes if you want it cold.
  • Ladle the zabaglione into individual glasses. Serve with berries or cookies such as traditional langues de chat.
  • Zabaione can be used instead of pastry cream to fill pies, tarts and éclairs.
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