Zabaglione

Name: Zabaglione
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Piemontese
Ingredients: 4 large Egg yolks; 80 g caster sugar; 120 ml moscato d'asti docg; 1 pinch Fine sea salt; 8 pieces paste di meliga

A light, frothy Italian dessert custard made by whisking egg yolks, caster sugar, and sweet Moscato wine gently over steam until thick and velvety.

🇮🇹Italy· Piedmont

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 4
Difficulty: Medium
Calories: 180 kcal

Ingredients

0 of 5 gathered

Servings

4 large Egg yolks — freshest free-range, at room temperature
80 g caster sugar — fine white
120 ml moscato d'asti docg — sweet, lightly sparkling Piedmontese white wine
1 pinch Fine sea salt — to balance sweetness
8 pieces paste di meliga — Piedmontese cornmeal biscuits, for serving

Equipment

•Heatproof glass or copper bowl
•Medium saucepan
•Balloon whisk
•Four dessert glasses or coupes

Nutrition

Per serving, approximate

Calories: 180 kcal
fat: 5 g
carbs: 22 g
fibre: 0 g
protein: 4 g
calories: 180 kcal

Instructions

1
Fill a medium saucepan with three centimetres of water and bring to a gentle simmer.
2
Place the egg yolks, caster sugar, and salt into a heatproof copper or glass bowl.
3
Whisk vigorously off the heat until the mixture turns pale, thick, and ribbon-like.
4
Slowly pour in the Moscato d'Asti, whisking constantly to incorporate the wine evenly.
5
Set the bowl over the simmering saucepan, ensuring the base never touches the water.
6
Whisk continuously in a figure-of-eight motion for six to eight minutes.
7
Cook until the custard triples in volume, thickens, and holds soft, glossy mounds.
8
Remove the bowl immediately from the steam to prevent overcooking the eggs.
9
Divide the warm custard among four coupe glasses and serve immediately with biscuits.

Chef's tips

Maintain a gentle simmer beneath the bowl, as boiling water will scramble the egg yolks. Whisk constantly across the whole base of the bowl to prevent hotspots from catching. A round-bottomed copper bowl distributes heat most evenly for the silkiest foam.

Ingredient substitutions

Moscato d'Asti DOCG → Marsala superiore or Vin Santo
paste di meliga → savoiardi (ladyfingers) or crisp almond cantucci

Storage

Zabaglione is best enjoyed immediately after whisking, but leftovers can be chilled in the refrigerator for up to twelve hours.

Reheating

Do not reheat over direct heat; enjoy chilled or gently fold through whipped cream as a cold cream.

Common mistakes to avoid

•Allowing the bowl to touch the boiling water, which scrambles the egg yolks.
•Pausing the whisking action, causing the bottom layer to cook unevenly and curdle.
•Using stale or flat wine, which robs the custard of its bright aromatic fragrance.

Serving suggestions

Serve warm immediately in coupe glasses with crisp paste di meliga for dipping.Spoon warm over fresh wild strawberries, poached peaches, or hazelnut cake.Chill lightly and gently fold through soft whipped cream to make a chilled mousse.