Zabaglione with Seasonal Fruit Recipe

Zabaglione with Seasonal Fruit

Serves 2
Zabaglione is a silky, warm Italian custard sauce, also known as sabayon in French. The luscious sauce comes together quickly enough to make on a weeknight but is impressive enough for a dinner party. The sauce works well with any fruit.


  • 4 egg yolks
  • 1/4 cup sugar, divided
  • 1/4 cup Marsala, Champagne, or Riesling
  • 1 cup berries or sliced seasonal fruit


  1. Fill a saucepan with 2 inches of water and bring to a simmer.
  2. Combine egg yolks, sugar, and Marsala in a heat-proof bowl, whisk to combine. Place bowl over simmering water, ensuring bowl does not touch the water. Whisk continuously until the mixture doubles in volume, thickens and registers 175°F on an instant-read thermometer, about 6 minutes. 
  3. Serve at once spooned over berries. 

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“This is way easier than i thought it would be. yum!”

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