This traditional Italian delicacy features sweet, luscious fruit encased in a thick yet deceptively light custard.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ½ cup strawberries – hulled, halved and sliced
- 1 teaspoon white sugar
- 3 large egg yolks
- 3 tablespoons white sugar
- ¼ cup dry Marsala wine
Instructions
- Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
- Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
- Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
- Spoon custard over the strawberries. Serve while custard is still warm.
- Instead of placing the metal mixing bowl over low heat to whisk the custard, you can set the bowl over a pot of slowly simmering water.
Nutrition Facts
| Calories | 213 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 307 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 15 mg |
| Sugars | 23 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
To be avoided at all costs. Nowhere near the original.
what you can do…if the volume isn’t enough…you can cool down the zabaglione after having it over heat….place the bowl you are whisking it in….over a bath of cold water with ice…to cool it down…whisk it some more… and then add heavy cream and make a whipped cream in the blender…and add about a 1/4 to 1/2 a cup of whipped cream and fold it into the zabaglione mixture.
My favorite!!!!! I like it plain without fruit & a touch of nutmeg
Carefully cooked the custard a little longer (10-15) minutes. Came out a little bit thicker which was easier to eat.
This is very good. I’d like to leave a comment to the person who was complaining about the taste of the Marsala. There are two types of Marsala in most grocery stores, small bottles you find in the baking aisle and then “real” Marsala in the wine area. The cooking Marsala is HORRIBLE and has tons of added salt, among other things. You must buy Marsala from a wine aisle or wine store.
Loved this desert. Easy to make. But it did not make two full servings. They must’ve been very small glasses. I use rum and it was very tasty. It also was very yellow as other readers mentioned. Next time I would definitely double the recipe. I also used nectarines and they were very sweet so I did not add any sugar to them.
This was surprisingly easy and very tasty!!! I think I added a bit much Marsala because it holds it’s flavor better than I expected, but reducing that is the only change I would make.
Tried this for Valentine’s Day. It was good but portion seemed small for two. Looked just like the picture. Not sure it was worth all of the effort. I have never had any other Zabaglione so nothing to really compare to.
I made this for 8 of my guest. Time consuming which wasn’t a issue for me but I ended up using a boiler on medium heat and it came out like it was suppose to. I’ve never had this or tried Marsala Wine as well as my guest. It was horrible! No one, including myself liked it! What a waste of ingredients and time! I even added more sugar to try to get it to taste better I wonder what I can substitute instead to enjoy it? If not, I will never make it with wine.
Followed recipe as is and turned out great!! Will be making again….wife loved it!!
So, so, so, so good!!! Next time I make it however, I will def. use a hand held mixer. Doing the by hand whisk route just isn’t worth the effort & takes a long time.
I stirred for at least 20 minutes and colnd not it get to thicken.
Very sweet, but nice custard otherwise
I used raspberries instead of strawberries. After a long argument with my stove I found the correct temperature. It turned out great. Photos soon.
will make again!
I make this all the time. People are always impressed, they think it’s something really complicated but it is so easy!!! The only drawback is people always want seconds and I never make enough. There’s a lot of bowl scraping at the end! Sometimes I blitz the top with a torch if I’m in the mood (after a sprinkle of sugar). But it’s great as is with or without a torch.
Easy to make and my family loved it!!
Easy to make and my family loved it!!
I’m not sure if it was the quality of my marsala or not, but I wasn’t really impressed with the taste. (I suspect the marsala because the only marsala I was able to find was the ‘cooking marsala’ at Kroger and not the real deal).
I really enjoyed making this dessert…..simple ingredients and patience will get you there. I used the double boiler method for the custard. I could not find dry Marsala, so I used regular Marsala. I am going to cut back a little on the Marsala next time for a more delicate flavor…. I think the issue Is that I don’t have DRY Marsala. I am going to get a torch to use for next time also….seems that it makes a difference.
This was easy and delicious and beautiful! I used a double boiler but I did whisk by hand like Chef John suggests. Just when you feel like your arm might fall off, keep going it’s almost there. Lol it was an impressive dessert and I will make it again!!!