Recipe: Zabaglione

Egg yolks, sugar and Marsala wine combine for a flavourful treat

Zabaglione is most flavourful when served warm

In a traditional zabaglione, you use only three simple ingredients: fresh egg yolks, sugar and Marsala wine

The proportions are usually one whole yolk to 15 ml (1 tbsp) sugar and 30 ml (1 fl oz/2 tbsp) Marsala. If you like zabaglione less sweet, replace half of the Marsala with white wine.

Using a copper bowl for zabaglione is ideal because the copper somehow coaxes the eggs to a larger volume. Similar results can be achieved using a simple stainless steel bowl set over a pot of boiling water. You just have to whisk a bit harder.


6 large egg yolks
90 ml (6 tbsp) berry sugar

  • 180 ml (6 fl oz/¾ cup) Marsala
Fresh fruit of your choice


  1. Place a copper or stainless steel bowl over a pan of boiling water.
  2. Continuously whisk yolks and sugar in the bowl until the mixture is thick.
  3. Slowly add the Marsala. The mixture will foam and thicken further.
  4. Pour into serving dishes accompanied by fresh fruit of the season.
  5. Serve it warm rather than chilled and set – the flavour bursts out when served warm. 

Serves 4.

Recipes and excerpts from In a Pinch by Caren McSherry (Whitecap Books, 2011).

Originally published in BC Home magazine. For monthly updates, subscribe to the free BC Home e-newsletter, or purchase a subscription to the bi-monthly magazine.