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Sabayon (Zabaglione)
4.9 from 144 votes

Sabayon (Zabaglione)

Sabayon, or Zabaglione, is a light, frothy Italian dessert made by whisking egg yolks and sugar over simmering water before adding Marsala wine. The result is a thick, airy custard with a delicate sweetness and gentle wine flavor, typically served immediately as a sauce over fresh fruit or fruit-based desserts.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 6 servings
Course: Dessert
Cuisine: French, Italian

Ingredients

  • 4 egg yolk
  • 1/2 cup sugar
  • 1/2 cup marsala wine or any fortified or sweet wine or sherry

Instructions

    Cup of Yum
  1. Place a saucepan with about 2 cms (1 inch) water in it on high heat to boil, and reduce to a rapid simmer.
  2. Place the egg yolks in a large mixing bowl and add the sugar.
  3. Whisk until the yolks and sugar are thick.
  4. Place the bowl on top of the simmering water and whisk vigorously until the mixture starts to become even thicker and almost double in volume.
  5. Add the Marsala and continue whisking vigorously until the mixture is thick and very frothy.
  6. Serve immediately with poached or fresh fruit or over a light fruit based flan.

Notes