Zabaglione

Zabaglione is an incredibly easy and luxurious Italian dessert custard made of simple ingredients. The ingredients listed below are for a Lemon Zabaglione. However, for traditional Zabaglione replace the Limoncello with Marsala wine and eliminate the lemon zest and juice.

Course Dessert

Cuisine Italian

Keyword Italian Custard, Lemon Zabaglione, Zabaglione

Prep Time 5

Cook Time 10

Servings Servings

Calories 343kcal

Author Heather

Ingredients

5 large egg yolks *from room temperature eggs, See Note #1 below
1/4 cup granulated sugar
pinch of salt
1 tablespoon lemon zest *from about 3 medium sized lemons
2 teaspoons lemon juice
1/4 cup limoncello *either homemade or store bought may be used successfully

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Instructions

Gather a medium size sauce pan and a heatproof bowl that fits tightly on the top of the pan. See Note #2 below. Separate the eggs and place the yolks into the heatproof bowl. See Note #3 below.
Add the sugar to the egg yolks. Using a hand mixer beat on medium low speed until eggs mixture turns a pale yellow color and thickens, about 3 minutes.
To the egg mixture add the salt, zest and lemon juice. Gradually pour in the limoncello while beating on low speed. Make sure to stop halfway through and scrape down the sides and bottom of the bowl with a bowl scrapper.
To the saucepan add 1-2 inches of water. Place over medium heat until the water is barely simmering and then lower the heat to medium/low. Set the egg yolk mixture bowl over the sauce pan. Beat on low speed until the mixture is thickened, about 8-10 minutes. The custard is done when thick slow ribbons fall from the beaters when lifted. See Note #4 below.
Carefully remove the bowl from the pan. Continue beating (or whisking) for an additional 2-3 minutes while the custard cools slightly and then transfer to serving dishes. Enjoy warm or cover with plastic wrap and refrigerate until chilled. Zabaglione can be eaten either warm or cold. See Note #5 below.

Notes

Recipe Notes

Note #1- Egg yolks from pasture raised eggs have a naturally deep yellow/orange color which gives this custard a yellow appearance without the need of food coloring.

Note #2- A heatproof bowl is a bowl that will not melt, burn or warp with heat. Examples of heatproof bowls are glass, stainless steel or ceramic. Using these kitchen tools is a way of making a makeshift double broiler.

Note #3- This video is a helpful guide showing how to separate eggs.

Note #4- While double boiling, it is important to periodically check the water to ensure that it remains a low simmer.

Note #5- Serve warm or cold with any of the following items.

Fresh Berries- Strawberries, blueberries, blackberries or raspberries.
Stone Fruit- Apricots, peaches, plums or cherries.
Other Fruit- Figs or pears.
Garnishes- Shaved white chocolate, fresh mint leaves, lemon zest, amaretti cookies or lady fingers.

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