| Level: | Intermediate |
| Total: | 21 min |
| Prep: | 15 min |
| Cook: | 6 min |
| Yield: | 6 servings |
Ingredients
- 1/4 cup whipping cream, or heavy cream
- 1/2 cup semisweet chocolate chips
- 8 large egg yolks
- 2/3 cup sugar
- 1/2 cup dry Marsala
- Pinch salt
- 1 pound fresh strawberries, hulled and quartered
Instructions
- Add cream and chocolate to a heavy small saucepan. Cook over low heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
- Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
- Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture.
- Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione over the strawberries and serve.
Nutrition Facts
| Calories | 287 calorie |
| Total Fat | 14 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 293 milligrams |
| Sodium | 66 milligrams |
| Carbohydrates | 38 grams |
| Dietary Fiber | 2 grams |
| Protein | 5 grams |
| Sugar | 34 grams |
Reviews
Can it be made without alcohol? What would the substitute be?
Very good indeed. Easy to make dessert. My dinner guests thoroughly enjoyed it.
Outrageous!
I have made this recipe for several years; so at least 20 times. I joke it is one of the dishes I make that stole my (now husband’s stomach. I would give it 5 stars if the whisking did not take almost 10-12 minutes to get thick. However, I have found that a few minutes with a hand mixer speeds it up. So, I whisk by hand about 3 minutes, then beat for 2 minutes with a hand mixer, then beat by whisk another few minutes until thick. I’ve always served it warm over cold strawberries. The temperature contrast is very nice.
Also, I have made it with both Marsala Cooking Wine and the real Marsala Wine. My husband and I prefer it with the Cooking Wine because the wine flavor is there, but not so dominate. So, if I use real Marsala Wine, then I use less then called for.
Also, I have made it with both Marsala Cooking Wine and the real Marsala Wine. My husband and I prefer it with the Cooking Wine because the wine flavor is there, but not so dominate. So, if I use real Marsala Wine, then I use less then called for.
Delicious! It was delicious before adding the chocolate too! Served with fresh whipped cream, strawberries and biscotti! I think I’ll be making this very often!
This dessert is divine! I prefer to serve it cold so it’s more firm. The first time I made it, it was like chocolate soup because I didn’t whisk long enough. After reading other reviews, I decided to whisk for 12 minutes and it yielded a wonderful texture. I served it over raspberries and sliced strawberries. Excellent flavor!!
Everyone raved. 🙂 Delicious with Giada’s whipped cream sprinkled with orange zest.
This is absolutely wonderful! Decadent, thick & the flavor is incredible! I will keep this recipe handy always.
My teenage daughter and I recently enjoyed this wonderful italian dessert. Best dessert I have ever prepared! My hat is off to you, Giada!
This is absolutely wonderful!!! As others stated, it does take longer to thicken. Mine took almost 20 minutes, but WELL worth it! I make it to go along with the chocolate tiramisu which is also delicious! Thanks again Giada!!!