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Zabaglione
A light, frothy Italian dessert made from egg yolks, sugar, and Prosecco, this easy zabaglione recipe is perfect served warm with fruit and biscotti.
👥 4 Servings⏱️ Prep & Cook: 15 min👤 Rebecca Firkser📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Pour water into a medium saucepan to come 2" up sides and bring to a simmer over medium heat.
2
Whisk 5 large egg yolks, ¼ cup (50 g) granulated sugar, and ¼ tsp. Diamond Crystal or Morton kosher salt in a large heatproof metal or glass bowl until pale yellow and creamy, about ⏱️ 1 minute, then whisk in ½ cup sparkling white wine.
large egg yolks5
3
Place bowl over simmering water and heat, whisking constantly and scraping down sides of bowl occasionally, until mixture is lightened in color, thickened, frothy, and about doubled in volume, 7–⏱️ 10 minutes. (When you lift the whisk, mixture should fall back onto itself in a ribbon that momentarily holds its shape.) Remove from heat and whisk in 1 tsp. fresh lemon juice. Taste and add more lemon juice if desired. Whisk until zabaglione has cooled slightly, about ⏱️ 1 minute.
4
Spoon zabaglione into glasses and serve with cookies and/or sliced fruit as desired.
Cookies (such as biscotti, savoiardi, or amaretti) and/or sliced fruit (such as oranges, strawberries, and/or figs; for serving; optional)
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