Uncle Larry Adventures

Italian Classics · Piedmont

More italian dessert recipes

Zabaione

Classic zabaione: egg yolks, sugar and Marsala whisked over a bain-marie into a warm, airy custard served over fruit or on its own.

Zabaione

Yolks, sugar, marsala

Assorted Italian desserts on a dark table in warm light

The short version

Classic zabaione: egg yolks, sugar and Marsala whisked over a bain-marie into a warm, airy custard served over fruit or on its own.

Prep
5 min
Cook
15 min
Total
20 min
Serves
4 servings

Ingredients

  • 6 egg yolks
  • 6 tablespoons sugar
  • ¾ cup dry Marsala
  • Berries for serving

Instructions

  1. 01

    Set up the bain-marie. Bring an inch of water to a bare simmer; the bowl must not touch it.

  2. 02

    Whisk pale. Beat yolks and sugar off the heat until pale and thick.

  3. 03

    Add Marsala. Set over the water and whisk in Marsala steadily for 8–10 minutes.

  4. 04

    Watch the ribbon. Stop when it triples and holds a ribbon. Serve warm over berries.

Larry’s rule: Never stop whisking. Ten seconds of daydreaming gives you sweet scrambled eggs.

Nutrition (estimated, per serving)

Serving
1 serving (about 120 g)
Calories
254 calories
Protein
6 g
Carbs
26 g
Fat
8 g
Saturated fat
3 g
Fibre
0 g
Sugar
25 g
Sodium
29 mg
Cholesterol
326 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/zabaione).

Before you cook

What to know about Zabaione

What it is

Zabaione is a dessert recipe rooted in Piedmont's elegant northern Italian cooking. This version makes 4 servings in 20 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: set up the bain-marie, then whisk pale, then add marsala. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 6 egg yolks — adds richness and helps bind or set the finished dish.
  • 6 tablespoons sugar — supports the dish's balance, texture and regional character.
  • ¾ cup dry Marsala — brings acidity and aroma that balance richer ingredients.
  • Berries for serving — supports the dish's balance, texture and regional character.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

This dessert can be prepared in advance when the method includes chilling or setting. Keep it covered and refrigerated until serving.

What to serve with it

  • Serve in modest portions after an Italian meal.
  • Pair with espresso; choose a dessert wine only if it suits the recipe.

Questions Larry gets asked

How long does zabaione take to make?
About 20 min start to finish — roughly 5 min of prep and 15 min of cooking. That yields 4 servings.
What do you need to make zabaione?
4 ingredients, starting with 6 egg yolks, 6 tablespoons sugar, ¾ cup dry Marsala. The full list with quantities is on this page.
How do you start zabaione?
Set up the bain-marie: Bring an inch of water to a bare simmer; the bowl must not touch it.
How do you know when zabaione is done?
Watch the ribbon. Stop when it triples and holds a ribbon. Serve warm over berries.
What is the most common mistake with zabaione?
Never stop whisking. Ten seconds of daydreaming gives you sweet scrambled eggs.
Can you make zabaione ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a dessert that reheats well.

Next up

Keep going — a recipe to try, a film to watch, and an answer to the question you were about to search.

Try this recipe

Penne alla Vodka

Silky pink vodka sauce with real depth — ready in 35 minutes.

Try this recipe

Ragù alla Bolognese

Milk, wine, a whisper of tomato. Served with tagliatelle, never spaghetti.

Next watch

The Sausage in the Swamp

A muddy road at dusk, a princess with a sword, and an ogre-green uncle who solves the whole quest with one link of sausage.

Quick answer

Is sausage and peppers gluten-free?

The dish itself is gluten-free — sausage, peppers, onions, olive oil. The risk is in the sausage itself, since some brands use breadcrumb or wheat-based fillers, and in the roll. Buy links labeled gluten-free and serve over polenta, rice or a certified gluten-free roll.

The gear Larry uses →Where to eat sausage & peppers →What to drink with it →This week on the blog: Labor Day Cookout: The Sausage Lineup That Never Fails →

Contact Larry

Recipe questions, restaurant tips, gear ideas, press and collabs — send it here.