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Strawberry Zabaglione Dessert Recipe

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This traditional Italian Zabaglione dessert is a light and frothy custard made with egg yolks, sugar, and Marsala wine. It’s gently cooked over simmering water to create a silky, creamy texture. Served with fresh strawberries and optional almond biscotti, this elegant dessert is quick to prepare and perfect for special occasions or a delightful treat after dinner.

Ingredients

Main Ingredients

  • 6 extra-large egg yolks
  • 6 Tablespoons granulated sugar (or 6 packets of Stevia)
  • 2 sprinkles salt
  • 3 ounces Marsala wine (6 tablespoons, can omit if needed)

For Serving

  • 8-12 medium strawberries (optional, can use other berries)
  • 4 almond biscotti cookies (optional)

Instructions

  1. Prepare the Strawberries: If using strawberries, rinse them under cold water and pat dry with a paper towel. Remove and discard the green stems, then cut the berries into quarters. Set aside for serving.
  2. Set up Double Boiler: Fill the bottom pot of a double boiler with an inch of hot water. If you don’t have a double boiler, use a medium-sized pot with a stainless steel or glass bowl that fits securely on top. Place the pot over medium-high heat, cover, and heat the water until it is nearly boiling. Reduce the heat to medium to maintain a gentle simmer.
  3. Separate Egg Yolks: While the water is heating, carefully separate the yolks from six extra-large eggs. Crack each egg and transfer the yolk back and forth between shell halves allowing the whites to drip into a separate container. Collect the yolks in a bowl that will fit atop the simmering pot. Refrigerate or freeze the egg whites for other uses.
  4. Combine Ingredients: Add the granulated sugar and a pinch of salt to the egg yolks. Place the bowl of yolks over the simmering water, ensuring the bottom of the bowl does not touch the water. Using a hand mixer on low speed, beat the yolks and sugar together to combine.
  5. Add Marsala Wine and Cook: Slowly add the Marsala wine while continuing to beat on low or whisk manually in a figure-8 motion. Cook the mixture over the simmering water for about 10 minutes, stirring or beating continuously. Monitor the water temperature to keep it simmering gently and prevent boiling.
  6. Check for Doneness: The zabaglione is ready when it becomes thick, frothy, and pale yellow. Use a thermometer to ensure the mixture reaches a safe temperature of 160°F (71°C) to safely cook the eggs.
  7. Assemble and Serve: Spoon half of the zabaglione into four stemmed martini glasses or dessert bowls. Add half of the prepared strawberries on top, then layer the remaining zabaglione over the berries. Top with the rest of the strawberries. Optionally, serve each portion with an almond biscotti cookie for a delightful crunch.

Notes

  • Use fresh, high-quality extra-large eggs for best results and safety. Using pasteurized eggs is recommended if available.
  • You can omit the Marsala wine if preferred or substitute with another sweet fortified wine.
  • Keep the water at a gentle simmer to prevent the eggs from curdling and ensure a smooth custard.
  • The egg whites separated from this recipe can be saved and used within two days or frozen for later use in other recipes.
  • If you prefer a non-alcoholic version, replace Marsala with fruit juice such as white grape or apple juice.
  • Zabaglione is best served immediately while warm and frothy.

Find it online: https://marthatasty.com/strawberry-zabaglione-dessert-recipe/