• 4 egg yolks
  • 1/3 cup sugar
  • 1/2 cup Marsala wine
  • Fresh mint sprigs for garnish
This is a creamy Italian custard which is great served with crisp cookies.


  • Beat the egg yolks and sugar together in a large heat proof bowl.
  • Beat in the Marsala.
  • Place the bowl over a sauce pan with simmering water and heat gently, whisking the mixture until it is very thick and creamy.
  • Pour the zabaglione into 6 attractive serving glasses and serve immediately with thick cookies.
  • Garnish with fresh mint.

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