Zabaglione (Wine-Flavored Custard)
Cuisine: Italian
Author: Kitchens
Serve it as a dessert or as a dessert sauce over fruit, cakes or pastries.
  • 6 egg yolks
  • 1/2 Cup sugar
  • 1/3 Cup medium white wine
  1. Beat egg yolks with electric mixer in top of double boiler until foamy.
  2. Beat in sugar gradually.
  3. Pour just enough hot water in bottom of double boiler so that top part does not touch water. (Water in double boiler should not boil.)
  4. Cook egg yolks over medium heat; mix in wine slowly, beating on high speed until smooth, pale and thick enough to stand in soft mounds.
  5. Serve immediately in shallow stemmed glasses.
Italian chefs who make this recipe often use a special copper pan, with some having sufficient expertise to use the pot over open flame, while most do it over boiling water. If you really enjoy this recipe, consider buying a Copper Zabaglione Pan" target="_blank" title="a Copper Zabaglione Pan">a Copper Zabaglione Pan.
Recipe by Recipes at