Zabaione con Crema: Zabaglione with Cream

TOTAL TIME: 58 min
Prep: 20 min
Inactive Prep: 30 min
Cook: 8 min
YIELD: 4 servings
LEVEL: Intermediate


  • 6 large egg yolks
  • 6 tablespoons sugar
  • 6 tablespoons Vin Santo wine or Marsala
  • 1 cup whipping cream
  • 1/2 cup fresh blueberries
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      Put the egg yolks in a stainless steel bowl. Whisk in the sugar, and Vin Santo wine or Marsala.
      Cook's Note: A good rule of thumb is a tablespoon of each ingredient per yolk.

      Bring water to a boil in a saucepan. Lower the heat and place the steel bowl over but not touching the water. Whisk the yolk mixture for 8 minutes, or until it becomes light and creamy. Monitor the heat, otherwise you'll end up with scrambled eggs. Set aside and let cool.

      In another bowl, whip the cream with a hand mixer.

      Gently fold the zabaione into the whipped cream with a rubber spatula, and place in the refrigerator for about 30 minutes, or until ready to serve. Serve in glasses with blueberries on top.


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