Cooking Lesson #1186: Traditional Zabaglione

…from the Perspectives’ Kitchen

How you doin’? Zabaglione is one of my favorite Italian desserts. Yes, you can enjoy Zabaglione even after a large Italian meal.
 
Zabaglione is an Italian dessert that dates back to the 15th century (no, I’m not that old). The earliest known recipe appears in manuscripts attributed to the culinary traditions of Naples. The dessert is believed to have originated in the Piedmont region of Italy.
 
Zabaglione has evolved over the centuries, transitioning from a beverage to a dessert. It is traditionally made with egg yolks, sugar and sweet Marsala. The French adopted the recipe in the 1800s, calling it "sabayon," which has since been used to describe both sweet and savory sauces.
 
Zabaglione remains a popular dessert in Italy and is enjoyed in various forms around the world. Its versatility allows it to be served warm or cold, making it a cherished treat in many culinary traditions. In this classic Italian dessert, sweet, juicy strawberries are enveloped in a rich but impossibly light and delicious custard.
 
Prep Time:  10 minutes
Cook Time:  10 minutes
Additional Time: 1 hour
Yield:  4 servings
 
Ingredients 
1 cup hulled, halved and sliced strawberries
2 teaspoons granulated sugar
6 large egg yolks
6 tablespoons granulated sugar
1/2 cup dry Marsala wine
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Gently stir the strawberries and 2 teaspoons of sugar together in a bowl.
3. Cover and let sit at room temperature until juices release, about 1 hour.
4. Divide fruit between 4 small, clear serving bowls or stemmed cocktail glasses.
5. 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.
6. Spoon custard over the strawberries. Serve while custard is still warm.

-------------------------------------------
ChefSecret:  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.
-------------------------------------------
Quip of the Day:  Q. What do you call a Roman with a cold?  A. Julius Sneezer.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind.

#Dessert #Custard #Zabaglione #EggYolks #Marsala #ItalianDessert #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                       ©PERSPECTIVES/The Consulting Group, LLC. 2026

---