This Zabaglione cocktail is like dessert in a glass—creamy, frothy, and just the right amount of sweet. Inspired by the classic Italian dessert, this drink brings a cozy, velvety richness with every sip. The Marsala wine adds warmth and depth, while the vanilla rounds it out with a smooth finish. I’ve made this drink countless times, and it never fails to impress guests or feel like a little indulgent treat just for me.
Zabaglione
What You’ll Need
Prep time: 15 minutes
Chill time: 10 minutes
Servings: 2 small cocktails or 1 generous pour
Equipment: Whisk, heatproof bowl, saucepan, measuring spoons, martini or coupe glass
Ingredients
– 2 large egg yolks (about 40g)
– 1 oz (30g) granulated sugar
– 3 oz (90ml) Marsala wine
– 1 tsp (5ml) vanilla extract
Ingredient Notes & Swaps
– Marsala wine: A fortified Italian wine with a nutty, slightly sweet flavor. If you don’t have it, try port or sweet sherry.
– Vanilla extract: Adds warmth. You can switch it up with almond or orange extract for a fun twist.
– Sugar: Feel free to use honey or maple syrup for a more natural sweetness.
Method
- In a heatproof bowl, whisk the egg yolks and sugar together until the mixture turns pale and thick—this usually takes about 2–3 minutes of steady whisking. You’re looking for a smooth, silky texture.
- Slowly pour in the Marsala wine and vanilla extract, whisking as you go. This keeps the mixture smooth and helps everything blend evenly.
- Place the bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water—this setup is called a bain-marie). Keep whisking constantly over gentle heat for 7–10 minutes. The mixture should slowly thicken and roughly double in volume. You’ll know it’s ready when it looks light and airy and leaves soft ribbons when you lift the whisk.
- Take the bowl off the heat and let it cool slightly. Then pop it in the fridge for at least 10 minutes to chill. It should be cool, but still fluffy and creamy.
- Pour into a chilled martini or coupe glass. Serve right away while it’s still frothy and luscious.
Tips for Success
– Use fresh, high-quality eggs. Since they’re gently cooked, freshness really matters for both taste and safety.
– Don’t rush the whisking. If the heat is too high or you stop whisking, the eggs could scramble. Keep it low and steady.
– To cool it faster, set the bowl in an ice bath after cooking.
– If it looks too runny, it likely needs more whisking time. You want soft peaks and a rich, custard-like texture.
Make-Ahead Notes
You can make the zabaglione mixture up to 4 hours ahead. Just cover it and keep it chilled in the fridge. Give it a quick whisk before serving to bring back some of the froth.
Storage
– Best enjoyed fresh, but you can store leftovers in the fridge for up to 1 day.
– Not ideal for freezing—it’ll lose its texture.
Serving Ideas
This has been my go-to cocktail for summer nights when I want something sweet but still feel like sipping something elegant.
Pair it with:
– Shortbread cookies: Their buttery crunch is perfect with the creamy zabaglione.
– Fresh berries: Strawberries, raspberries, or blackberries balance out the sweetness.
– Dark chocolate squares: A little bitter, a little sweet—this combo is a dream.
Variations
Chocolate Zabaglione
– Add 1 oz (30g) of finely chopped dark chocolate to the mixture while cooking. Stir until melted and smooth. Rich and indulgent!
Zabaglione alla Fragola (Strawberry)
– Blend 2–3 fresh strawberries into the mixture before chilling. It adds a fruity brightness that’s perfect in spring.
Espresso Zabaglione
– Add 1 shot (30ml) of freshly brewed espresso to the egg and sugar mixture. It’s a smooth, caffeinated twist that’s especially great as an after-dinner sipper.
Non-Alcoholic Version
– Replace Marsala with 2 oz (60ml) apple juice and 1 tsp balsamic vinegar. It keeps the flavor complex but alcohol-free—great for brunch or family gatherings.
Common Questions
Can I make this without alcohol?
Yes! Swap in apple juice with a splash of balsamic vinegar or a touch of grape juice for depth.
How do I avoid scrambling the eggs?
Keep the heat low and don’t stop whisking. If you see steam rising fast or the mixture thickening too quickly, remove it from the heat for a moment and keep whisking.
What’s the best glass to serve it in?
A martini or coupe glass works best. The wide mouth lets you enjoy the aroma and gives the froth room to shine.
Can I double the recipe?
Absolutely. Just be sure to use a larger bowl and extend the whisking time a bit to get the same fluffy texture.
What does it taste like?
Like a creamy, sweet custard with a hint of wine and vanilla. If you’ve ever had the dessert version, this is its sippable cousin.
Try It With…
– A light biscotti
– A charcuterie board with aged cheeses and fruits
– A small scoop of vanilla gelato on the side
Whether you’re celebrating something special or just want a cozy, elegant drink at the end of the day, the Zabaglione cocktail is a little Italian luxury worth learning. The texture is dreamy, the flavor is comforting, and once you’ve whisked up your first batch, you’ll feel like a kitchen pro.
