Festive Zabaglione

Let this decadent Italian custard pudding take center stage at the dessert table.

by Dani Yokhna
Courtesy iStockphoto/Thinkstock

Zabaglione uses only the yolks of eggs, so save the whites for meringue cookies or meringue-topped pies. Traditional zabaglione is served warm; this variation is chilled and is lightened with whipped cream.

Yield: 4 servings


  • 6 egg yolks
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 6 T. sherry or Marsala wine
  • 1 tsp. almond extract
  • 1/2 cup heavy cream
  • sliced almonds (optional)
  • strawberries (optional)

Place egg yolks and sugars in double boiler. Heat water to boiling while whisking mixture until smooth. Add wine one tablespoon at a time, whisking well after each addition. Continue to cook, stirring constantly until bubbles form and mixture becomes very thick, about 3 to 5 minutes. Remove from heat, whisk in almond extract, and let cool completely.

Whip cream until stiff peaks form. Gently fold into egg mixture until combined. Chill for at least 1 hour before spooning into dessert dishes. Garnish with almonds and strawberries, if desired.


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