Name: Zabaglione Classic Italian Custard
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 4 egg yolks; 1/4 cup sugar; 1/2 cup dessert wine; Fruit

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If you are looking for an impressive dinner dessert that is low effort you should try this Zabaglione Classic Italian Custard recipe. It’s a super sweet and boozy dessert that is fantastic when served with fresh berries.

My husband loves to make this as a special dessert and has made this for a few Valentine’s Day dinners. I remember thinking that he was such an impressive chef when he made this for me the first time! But, now that I have made it, I realize it is such an easy dessert to whip up in very little time. Sorry, babe, the secret’s out!

Supplies to make Zabaglione Classic Italian Custard

Saucepan
Metal or glass bowl
Whisk or hand mixer
Spatula
Bowls for serving

Alright, you ready to get started?! Let’s get baking!

Instructions on How to Make Zabaglione Classic Italian Custard

First, you will want to prepare your fruit and serving dishes. I have had this with strawberries, raspberries, blueberries and blackberries, though I am sure any berries will taste great with this custard. If you are using strawberries, be sure to slice them into bite-sized pieces.

Before starting, you will assemble a double boiler if you don’t have one. You will want to make sure you have a large metal (glass may work too, but makes me nervous for some reason!) bowl that when inserted into the opening of the pan, will not release the steam from the saucepan.

DIY hack - double boiler using a pot and pan — This is the double boiler set-up I used to make **Brandied Caramel Chocolate Souffle**

Also, as a side note, I am going to mention, for your safety, to make sure you are using a potholder, and to always be aware of the placement of the bowl on top of the pan. If you have a bowl that doesn’t fit perfectly, it could be accidentally bumped and release steam, causing burns.

Start the saucepan filled about half-way with water, covered, on medium heat. When it starts to simmer, you can remove the cover and use a metal bowl that will fit on top of the pan. Throughout this whole process, you will want to keep an eye on the water to make sure it is simmering, but not boiling. Boiling the water will cause your custard to burn.

While you are waiting for your water to simmer, whisk together the egg yolks and sugar. Then, add in the dessert wine.

This custard can be made with any type of dessert wine. I used a sweet Marsala wine. The Zabaglione flavoring will come from the wine, so make sure you like the body and undertone flavors of the particular wine you are going to use.

When the water is simmering, remove the saucepan lid and replace it with the bowl. Use a whisk or hand mixer (on low speed) to continually whisk the mixture. Be sure to incorporate the mixture that is near the edge of the bowl while you are mixing or you will start to cook the eggs on the side of the bowl. Continue to mix together until the custard forms stiff peaks. Expect to take about 15 minutes with a whisk or about 5 minutes if you use use a hand mixer.

As soon as you reach this consistency, take it off the heat, and prepare to serve it immediately with the fresh fruit that you prepared earlier.