The zabaione is the most classic and simple custard in Italy: it’s usually served in a cup and accompanied by biscuits, or it can be used to make other desserts. A classic Italian custard: the zabaione. It’s a delicate, liquid custard made from eggs, sugar and Marsala wine.


  • 8 tbsp/100ml Marsala wine
  • 8 tbsp/160g sugar
  • 8 Egg yolks
  • To serve, amaretti biscuits and savoiardi biscuits/ lady fingers


In a heat proof bowl, add the yolks and the sugar and whisk together with a beater until you have a fluffy thick cream… then add the Marsala wine. After adding the Marsala wine, place the pan into a slightly larger pan filled with boiling water. The smaller pan must not touch the water and the water shouldn’t boil anymore. Then whisk the mixture for at least 10 minutes until you have a thick creamy custard. Serve in a glass and add crushed amaretti biscuits on top and dip in with a savoiardi biscuit.

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