Kitchen Recipe Collection
Italian Zabaione (Sabayon) with Berries
A rich, frothy, warm custard made by vigorously whisking egg yolks, sugar, and sweet Marsala wine over a water bath. A luxurious breakfast.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 2
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 2 servings
- large egg yolks
- sugar
- sweet Marsala wine (or Moscato)
- fresh mixed berries (strawberries, raspberries, blueberries)
- savoiardi (ladyfingers) for dipping
Equipment
- Double boiler (bain-marie)
- Balloon whisk
Instructions
- 1
Prepare Fruit
Wash and dry the fresh berries. Divide them into two serving glasses or bowls. Set aside.
- 2
Prepare the Bain-Marie
Bring a small pot of water to a very gentle simmer. Find a heat-proof glass or metal bowl that fits snugly over the pot without touching the water.
- 3
Combine Ingredients
Off the heat, place the egg yolks, sugar, and Marsala wine into the bowl.
- 4
Initial Whisk
Whisk the mixture briefly until the sugar is dissolved.
- 5
Apply Heat
Place the bowl over the simmering water. Ensure the heat is low; the water should barely bubble.
- 6
Whisk Vigorously
Immediately begin whisking the mixture vigorously and continuously in a figure-eight motion.
- 7
Watch the Texture
As you whisk, the mixture will gradually warm, lighten in color, and increase significantly in volume, becoming very foamy.
- 8
Achieve the Ribbon
Continue whisking for about 5-8 minutes until the Zabaione is thick, pale, warm, and leaves a 'ribbon' trail when the whisk is lifted.
- 9
Remove from Heat
Remove the bowl from the heat immediately. If left too long, it will scramble into sweet scrambled eggs.
- 10
Pour Over Fruit
Pour the warm, frothy Zabaione generously over the prepared fresh berries in the glasses.
- 11
Add Crunch
Serve immediately with crispy Savoiardi (ladyfinger cookies) or Cantucci on the side for dipping.
- 12
Enjoy
Eat while the custard is warm and the fruit is cool.
Cooking Tips
- Do not stop whisking while the bowl is over the heat. Constant agitation is required to incorporate air and prevent the eggs from cooking unevenly.
- The water in the pot must NOT touch the bottom of the bowl. It is the gentle steam that cooks the custard.
Variations
- Non-Alcoholic Zabaione: Substitute the Marsala wine with an equal amount of strong brewed espresso or fruit juice.
Chef's Notes & Storage
- Often served to children or those recovering from illness in Italy as a highly nutritious, energy-boosting meal.
Nutrition Estimate
280 calories · 6g protein · 35g carbs · 10g fat · 3g fiber per serving
