Zabaione

Zabaione, also called zabaglione, is a light Italian dessert made by whisking egg yolks, sugar and usually Marsala wine over gently simmering water. The mixture turns pale, thick and foamy as it cooks.

Whisk the yolks, sugar and Marsala in a heatproof bowl set over a pan of gently simmering water; keep the bottom of the bowl above the water. Whisk constantly for about 5–8 minutes, until thick and foamy, then take it off the heat at once.

It is traditionally served warm, soon after whisking, while the foam is at its fullest. You can chill it, but it will lose some of its airy texture.

Spoon it over fresh berries or sliced peaches, or serve it with crisp biscuits such as savoiardi. It is also used as a sauce for fruit and simple cakes.

Yes. Use another sweet fortified wine, such as Madeira or sweet sherry, for a similar richness, though the flavour will change. For an alcohol-free version, try white grape juice with a little lemon zest; it will taste fruitier and less complex.

It is best made just before serving because the foam gradually collapses. If you do make it ahead, cool it promptly, cover and refrigerate, then use it within a day; whisk briefly before serving.

Traditional zabaione is cooked while being whisked, but a brief cooking time may leave the eggs undercooked. For young children, older adults, pregnant people or anyone more vulnerable to food-borne illness, use pasteurised eggs and cook the mixture until it reaches 71 °C.