If you’ve never heard of zabaglione, you’re missing out. Seriously! This light and slightly boozy custard is super simple to make, and it’s a perfect complement for summer fruit. It’s the ultimate no-bake dessert. All you need is a pot of boiling water and a whisk to pull it off, and it’s ready in less than ten minutes.
What Is Zabaglione?
Zabaglione is the Italian version of sabayon, a custardy dessert sauce made with egg yolks, sugar and wine. While it’s traditionally made with marsala, you can change up the wine depending on what fruit you have on hand. ( It’s a great way to use up leftover Champagne!) Choose sparkling wines for light fruits like fresh strawberries, or a dry white like sauvignon blanc to pair with summer melons. You can even use liquors like rum, which would pair well with pineapple or something like limoncello to go along with cherries.
Don’t worry; you can still make zabaglione if you’re avoiding alcohol or serving dessert for children. Use a non-alcoholic sparkling cider with a drop of lemon juice to balance out the sweetness.
Sabayon vs. Zabaglione: What’s the Difference?
These two desserts are essentially the same, with one critical difference. Sabayon is made with any alcohol—usually wines or sparkling wines, but it’s fun to make it with liquors and liqueurs, too. Zabaglione, on the other hand, is a traditional Italian version of sabayon that’s always made with marsala.
How to Make Zabaglione
It’s easy to whip up zabaglione without a recipe. You can serve it with any fruit, and the recipe can be customized for whatever wine or liquor you have on hand.
The traditional ratio is to use a half eggshell of white sugar and wine for every egg yolk, which equates to about four teaspoons each. So, if you’re making six servings, you’ll want to use three egg yolks and 1/4 cup each sugar and wine. Feel free to adjust the sugar up or down, depending on flavor preference.
From there, grab a heat-proof bowl (we like these Pyrex bowls) and beat the sugar and egg yolks together until they turn a pale yellow color. Add the wine and a pinch of kosher salt and place the bowl over a saucepan with barely simmering water. The bottom of the bowl should not touch the water. Whisk continuously until the custard becomes stiff and is two to three times its original size. The mixture should be about 160°F and coat the back of a spoon.
Remove the zabaglione from the heat and serve it immediately. Pile your favorite fruit into a glass or bowl and top it with the warm zabaglione, perhaps garnishing the dish with a few pieces of mint or shaved chocolate.
Tips to Making the Perfect Zabaglione
This dessert is simple, but there are a few tricks to make it even easier.
- Whisk in a figure-eight motion. This movement not only helps your arm from falling off, but it also creates more bubbles inside the custard, leading to a lighter, frothier mixture. If you’re not in the mood for a workout, use a hand mixer with a whisk attachment instead.
- Don’t stop whisking once you start. Letting the mixture sit on the bottom of the bowl can lead to scrambled eggs, which is not exactly the light, luscious texture we’re going for. If you have to take a break, remove the bowl from the saucepan first.
- Make it just before serving. There is no good way to save zabaglione, so you’ll want to make it just before serving. If you do end up with leftovers, place the bowl over an ice bath and whisk until the zabaglione is cooled. You can fold the leftovers with whipped cream or room-temperature mascarpone and transfer it to the freezer for an ice cream-like treat.
The Best Fruit for Zabaglione
Any fresh fruit is a good target for zabaglione. Combining raspberries, blueberries and blackberries for a mixed berry effect is an excellent choice, as are sliced strawberries. Any stone fruit works well with zabaglione, too, from peaches and nectarines to cherries and apricots. If you’re using tart fruits like blood oranges or Meyer lemons, macerate the fruit with sugar before adding the custard to amp up the sweet vibes.
More Fruity Summer Desserts That Are Easier Than Pie
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One night I goofed, accidentally using the balsamic butter I save for grilling chicken on my pound cake. What a delicious mistake that my entire family loved! For a patriotic look, add a drizzle of blueberry syrup. —Tammy Hathaway, Freeman Twp, Maine
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Pineapple Coconut Tassies
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These four-ingredient freezer pops are a delicious way to use up a pint of fresh strawberries. You'll love the hint of tropical flavor, thanks to the coconut milk. —Taste of Home Test Kitchen
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My Grandma Gigi loved summer berry cakes. Almost any time I’d call her during the warmer months, she’d invite me over to taste her latest masterpiece. This cake is an ode to her. —Kristin Bowers, Rancho Palos Verdes, California
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Triple Fruit Freeze
These pops won't turn your tongue blue or neon green like many store-bought pops because they're made with fresh grapes, blueberries and kiwifruit. —Colleen Ludovice, Wauwatosa, Wisconsin
Strawberry-Lime Bars
Our family loves fresh strawberries so I look for different ways to use them. This tempting, yummy dessert has sweet strawberries, tart lime, pretzels and cream cheese. —Alexandra Barnett, Forest, Virginia
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When you're short on time but long for cheesecake, try this fruity dessert. Ricotta and cream cheeses give every bit as much flavor as cheesecake without the effort. Instead of making individual servings, you could layer the ingredients in a glass serving bowl. —Taste of Home Test Kitchen
Lemon Whirligigs with Raspberries
Golden whirligigs with a tart lemon flavor float on a ruby raspberry sauce in this delectable dessert. I love serving it for guests. My children also like it made with blackberries. —Vicki Ayres, Wappingers Falls, New York
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My family loves ice cream cake, so they were delighted when I first presented this dessert. It's light, delicious and has a festive presentation. —Scarlett Elrod, Newman, Georgia
Summer Blackberry Cobbler
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Strawberry Cheesecake Trifle
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Cherry-Peach Dumplings
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No-Bake Blueberry Cheesecake
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Lemon Sheet Cake
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My easy-to-make puff pastry crust is topped with a soft-set pudding layer that has a hint of strawberry flavor. It needs to chill for at least an hour, so it’s your new go-to for a make-ahead brunch! —Candace Richter, Stevens Point, Wisconsin
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Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington
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Lindsay D. Mattison