Zabaglione (also spelled zabaione) is a classic Italian dessert cream made by whisking egg yolks and sugar with Marsala wine over gentle heat until the mixture becomes pale, thick and foamy. It is traditionally served warm, although it can be cooled or incorporated into other desserts. The French preparation sabayon is closely related.
Combine egg yolks, sugar and Marsala in a heatproof bowl. Whisk continuously over a bain-marie, keeping the bowl above—not in contact with—the simmering water. The mixture gradually thickens as the egg proteins coagulate and air is incorporated. Remove from the heat when it reaches the desired texture and serve promptly or cool according to the recipe.
A well-made zabaglione is light, smooth and aerated, with a delicate wine aroma. Marsala is traditional, but other wines or spirits may be used in variations. It can be served with berries, stone fruit, biscotti or cake, or folded into whipped cream for a richer dessert preparation.
Example: serve warm zabaglione over fresh berries or use a cooled version as part of a layered dessert.
Zabaglione is the Italian preparation traditionally made with Marsala. Sabayon is the French term for a closely related whipped egg-yolk preparation, which may be sweet or savoury and can use different liquids.
Food-safety note: egg-based preparations require appropriate temperature and time control. Use pasteurised eggs where required, especially for vulnerable guests or service where the cooking process does not meet the operation’s validated egg-safety standard.
Chef’s tip: control the bain-marie heat and whisk continuously to avoid scrambling the yolks. The water should simmer gently rather than boil vigorously.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
