Add to Favourites
My Favourites
Email this recipe
Print this recipe

Zabaglione Custard


A light and creamy dessert that will surely delight any guests. This creates a very rich dessert that can be served with fruit or even as a topping for a semi-sweet bread.


At a glance
Main Ingredient
8 Egg Yolks
2 Tablespoons Honey
1/2 cup Sweet Marsala
1 Tablespoon Cinnamon
3/4 cup Heavy Cream


    Place the egg yolks and the honey in top of a double boiler and place on top of the bottom of the boiler. The water should be lightly boiling and the should not be touching the bottom of the top of the boiler.
    Use a wire whisk and whip the mixture until it is foamy.
    Then add the Marsala and continue to cook the mixture until it has doubled in volume Use an instant-read thermometer to insure the mixture has reached 140°F. Beat the mixture for additional minute or two and add in the cinnamon.  Remove from heat and place in a dish filled with ice cubes and cold water and wisk until it begins to cool.
    Add heavy cream to another bowl and whisk until medium peaks form. Fold whipped cream into zabaglione mixture and serve.