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Home > Restaurants > Recipes > Classic Zabaglione

Classic Zabaglione

Provided by: Chefs Jody Williams, Rita Sodi

  • Type of Dish: Desserts: All
  • Servings: 4
  • Cuisine: Italian
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3 egg yolks (reserve whites to fold in later)

1/3 cup sugar

˝ cup plus 1 tbs. Marsala


In a large bowl, whisk the yolks and sugar together until the mixture is the palest yellow, tending toward white, then whisk in the Marsala. Set bowl over a pan of boiling water and cook—or be brave and do it over a medium flame. Keep whisking until the sauce thickens. Remove from the heat and set aside. When the sauce has cooled to merely warm, if desired, fold in an egg white beaten to very firm peaks. Serve with the roasted pears. (Published 2014)