Cuisine: Italian
Author: Kitchens
  • 4 egg yolks
  • 2 Tablespoons sugar, powdered
  • 2 Tablespoons Sherry or Marsala
  1. Beat egg yolks and powdered sugar till thick. Put in a heavy bowl over hot water. Beat constantly, adding a little sherry at a time, until the mixture starts to hold shape.
  2. Place immediately into heated cups for serving warm or cold. Use of Marsala instead of sherry is traditional, but a variety of fortified wines or liqueurs may be used, each producing a different flavored custard.
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.
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