Classic Italian Zabaglione Custard (Printable Version)

Light, airy Italian custard made with egg yolks and Marsala wine. Ready in 20 minutes.

# What You'll Need:

→ Custard

01 - 6 large egg yolks
02 - 1/2 cup granulated sugar
03 - 1/2 cup Marsala wine or dry sherry

→ To Serve

04 - Fresh berries, optional
05 - Ladyfingers or biscotti, optional

# How to Make It:

01 - Fill a medium saucepan with about 2 inches of water and bring to a gentle simmer.
02 - In a large, heatproof bowl, whisk together egg yolks and sugar until pale and slightly thickened, approximately 2 minutes.
03 - Place the bowl over the simmering water, ensuring the bottom does not touch the water.
04 - Gradually add Marsala wine while whisking constantly to prevent curdling.
05 - Continue whisking for 8-10 minutes, until the mixture triples in volume and forms thick, soft ribbons when the whisk is lifted.
06 - Remove from heat and serve immediately in chilled dessert glasses or bowls.
07 - Garnish with fresh berries or serve alongside ladyfingers or biscotti for dipping.

# Expert Insights:

01 -
  • It comes together in just twenty minutes but tastes like something from a fine Italian restaurant
  • The warm, silky texture feels like a hug in a dessert
02 -
  • If you see even the slightest curdling, pull the bowl off the heat immediately and whisk furiously
  • The custard continues thickening slightly after you remove it from the heat, so don't overcook
03 -
  • Chill your serving glasses in the freezer for ten minutes before filling them, the contrast between warm custard and cold glass is divine
  • Make a double batch if you're feeding a crowd, because people will absolutely want seconds

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