Recipe courtesy of Gourmet Magazine

Classic Zabaglione

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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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3 large egg yolks

1/4 cup sugar

2 tablespoons dry Marsala


  1. Have ready an instant-read thermometer in a cup of hot water. In a metal bowl with a whisk or a hand-held electric mixer beat together all ingredients until combined well. Set bowl over a saucepan of barely simmering water and beat mixture until tripled in volume and thermometer registers 140 degrees, about 5 minutes. To ensure that eggs are cooked, beat mixture 3 minutes more. Serve zabaglione immediately.;