Authentic and Quick Creamy Italian Zabaione Cream (Ready in Just 10 Minutes!)

Italian Zabaione (pronounced as zah-bah-YOH-nay) is a traditional Italian pastry recipe made with egg yolks, sugar and fortified wine, usually Marsala. It is a cream with a soft and frothy consistency used,  just like custard and chantilly, to make fillings for cakes and cream puffs.

Preparing it is actually very simple: just beat the egg yolks with the sugar and add the sweet wine little by little, cooking the mixture in a bain-marie, so as to  pasteurize the eggs, until it becomes dense, creamy and frothy.

Once ready, all that remains is to sprinkle it with bitter cocoa and enjoy it as a dessert with a spoon for a happy ending to a meal with friends, or for a tasty break together with the biscuits you like the most.

What is Italian Zabaione?

Zabaione is a classic home-made preparation, a grandmother's dessert that brings to mind childhood, when it was enjoyed as  a snack or proposed as a tonic due to its nutritious and energizing properties.

The origins of zabaione are uncertain and its history is full of legends: according to some, the name derives from the Piedmontese dialect zabaja, while, according to others, it was born from Venetian culinary culture. Another version, finally, associates zabaione with Giovan Paolo Baglioni, a captain of fortune in the 1500s, count of Bettona and Spello and lord of Perugia.

Pro Tips for The Best Italian Zabaione

• For a flawless result and an intense color, we recommend using yellow-fleshed eggs: the important thing is that they are very fresh, from free-range hens fed organic feed.
• If possible, get a kitchen thermometer to measure the temperature of the zabaglione during cooking: it will be ready when it reaches 175°F/80°C.
• Whisk the yolks and sugar vigorously using a hand whisk or electric mixer. Proper whisking incorporates air, making the custard light and frothy.
• Once the desired temperature is reached, remove from heat immediately. Continue whisking off-heat to prevent the eggs from cooking further.

What Does Zabaione Taste Like?

Zabaione has a rich, creamy, and velvety texture with a delicate balance of sweetness from the sugar and a warm, slightly nutty, and caramelized flavor from the Marsala wine. It’s light, airy, and custard-like, with a subtle eggy richness complemented by the aromatic notes of the wine.

Is Zabaione The Same as Eggnog?

No, it isn't! Zabaione is an Italian dessert made with egg yolks, sugar, and Marsala wine, served warm or chilled. Eggnog, on the other hand, includes whole eggs, milk or cream, sugar, and often spirits like rum or bourbon, typically served cold as a festive drink.

Does Zabaione Have Alcohol? Can I Omit It?

Yes, zabaione traditionally contains Marsala wine, giving it a warm, aromatic flavor. However, the alcohol can be omitted or substituted with non-alcoholic options like grape juice or simply left out for a milder, kid-friendly version while still maintaining its creamy texture.

What Can I Substitute Marsala Wine With?

Marsala is the most commonly used fortified wine in zabaione, but if you prefer you can replace it with the same amount of vinsanto, Porto Madeira, Malaga or even  liqueurs such as rum, brandy or kirsch.

How Do I Know When Zabaione is Ready?

Zabaione is done when it becomes thick, creamy, and frothy, with a pale yellow color. It should coat the back of a spoon, and when whisked, it forms soft peaks. The ideal temperature is around 80°C (176°F)—avoid overheating to prevent curdling.

What Can I Use Zabaione For?

Zabaione can be enjoyed as a dessert on its own, served warm or chilled, or used as a versatile accompaniment in various sweet dishes. It makes a luxurious topping for cakes, tarts, or panna cotta and can serve as a creamy dip for ladyfingers, biscotti, or fresh fruit. Additionally, it works well as a base for mousse or layered desserts like trifles and can even be used as a filling for pastries or crepes, adding a rich, custard-like elegance to any treat.

Can I Make Zabaione Ahead of Time?

You sure can, but it's best enjoyed fresh. If prepared in advance, store it in an airtight container in the refrigerator for up to 24 hours. Whisk briefly before serving to restore its creamy texture.

Can Zabaione Be Frozen?

Zabaione is not ideal for freezing, as its delicate, airy texture can break down, becoming grainy and watery when thawed.

How to Store Italian Zabaione

To store zabaione, transfer it to an airtight container and refrigerate for up to 24 hours. Before serving, whisk gently to restore its creamy texture.

How to Make Traditional Italian Zabaione

Shell the eggs and separate the whites from the yolks: place the yolks in a large bowl, made of glass or steel, suitable for high temperatures.

Place the bowl with the egg yolks on a pan filled with boiling water, making sure that the bottom of the container does not touch it. Start pouring in the sugar, whipping everything together with an electric whisk in the meantime.

Once the sugar is finished, add the Marsala wine and continue to whisk the mixture until it reaches a temperature of 175°F/80°C.

You should get a smooth, light and frothy mass.

Your zabaione is ready. You can either enjoy it on its own.

Or use it as a topping or filling for other desserts. Enjoy!