Zabaglione Recipe

I tried zabaglione for the first time in Rome, a decade ago. It was heavenly – creamy and delicate. Finally I got around to making it at home. It’s quite easy actually- the only difficult part is mixing for 15 minutes – your hands definitely get tired!

Prep and Cool time
Cook time
Total time
Recipe type: Dessert, Gluten-Free, Low-Carb
Yield: 4 servings
  • 4 large egg yolks
  • ¼ cup sugar (use xylitol* for a lower-carb version)
  • ¼ cup Marsala wine
  • 1 teaspoon pure vanilla extract
  1. Bring a medium pot of water to a simmer over medium-low heat.
  2. Combine the egg yolks and sugar in a heat-resistant bowl and whisk, using a hand-held electric hand mixer, until foamy.
  3. Set the bowl over the simmering water, without letting the bottom touch the water, and continue to whisk constantly.
  4. Gradually pour in the Marsala while continuing to whisk, then add the vanilla.
  5. Whisk 15 minutes on high speed, until custard has doubled in volume and becomes thick. The more you whisk, the thicker it will become.
  6. Spoon the zabaglione into dessert bowls. Serve alone, or with fresh berries.
*Why I believe xylitol and erythritol are safe.

**The low-carb version has 106 calories, 2 grams of carbs and 1 gram of sugar per serving.

***Consuming raw eggs carries a slight risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Nutrition Per Serving
Calories: 125; Fat: 4g; Carbohydrates: 15g; Sugar: 13g; Sodium: 9mg; Fiber: 0g; Protein: 2g

Zabaglione Recipe

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