Zabaglione (Florentine Custard)

Zabaglione (Florentine Custard)

Course: DessertCuisine: Italian, Tuscan, FlorentineDifficulty: Easy

This recipe dates to the 17th century Medici courts in Florence but was a variation of a common drink at the time. Originally, eggs were used to thicken common drinks like beer or wine, but later the dish was used to fill pastries and other desserts. This is a very simple version, and it can be changed in various ways, notable by adding spices or using different wines.


  • Required Ingredients
  • 3/4 cup Marsala or Sweet Sherry

  • 6 Egg yolks

  • 100g Sugar (Powdered sugar works best)

  • Optional Ingredients
  • 1 Tsp finely grated lemon zest

  • 2 Tbsp Lemon Juice

  • Pinch ground cinnamon

  • Drop vanilla extract

  • 250ml Whipped Heavy Cream


  • Prepare all of your ingredients in advance
  • Go ahead and separate the yolk from egg whites as set the yolks aside
  • Now place all the ingredients in a heat-resistant bowl and set it over a pot of boiling water. This part is critical, as we don’t want to cook the egg directly. Ensure the water doesn’t touch the bowl and that the bowl is heating evenly.
  • Now whisk the ingredients together, and keep whisking in the same direction. As you whisk, the cream will begin to froth and expand in volume. The longer you whisk, the thicker it will get, and you can simply stop once you have reached the level of thickness you want. This will take around 5-10 minutes.
  • It can be served either hot or cold and in a variety of different ways
  • If you are serving it cold, fold in the whipped cream and mix gently for a creamier version.

    Leave a Reply