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Course Dessert
Cuisine Italian
Prep Time 1 minute
Cook Time 10 minutes
Total Time 11 minutes
Servings 2
Author Giulia


  • 3 egg yolks
  • 3 scant tablespoons of sugar
  • dry Marsala wine, or also a Tuscan Vinsanto, Madeira, Moscato, Porto or Malaga


  • Separate egg yolks and egg white and put your yolks in a little bowl, suitable for a bain-marie. Save an egg shell as your are going to use it as a measuring spoon.
  • Add sugar and marsala to the yolks. To measure Marsala pour it in a broken egg shell and fill half of it. Whisk the ingredients until well combined, then put them in a double boiler.
  • It is important not to heat the yolks abruptly, as you might find yourself with a prosaic batch of scrambled eggs. Keep whisking the yolks over slowly simmering water until you'll obtain a thick and smooth zabaione. it will require from 5 up to 10 minutes.
  • You can serve it hot or cold. If you prefer a cold version, put the bowl in a bigger bowl with ice and water and keep stirring until cold.
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