Zabaione

A light Italian custard made by whisking egg yolks, sugar and sweet wine over simmering water until thick and foamy.

Zabaione: A glass of pale yellow frothy zabaione with a crisp ladyfinger beside it
  • Traditional and regional desserts
  • Italy

Also called: zabaglione, zabajone

Zabaione, also called zabaglione, is traditionally made with Marsala wine. The yolks, sugar and wine are whisked constantly in a bowl over gently simmering water until the mixture triples in volume, turns pale and holds a ribbon. Gentle heat is important, since the eggs will scramble if the bowl gets too hot.

It is served warm in glasses with berries or crisp cookies, or chilled and folded with whipped cream. The French version is called sabayon, and the same foam is used in tiramisu and semifreddo.

Bake it at VanillaGoods

Related entries

Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. 3.2: Dessert Sauces, LibreTexts / BCcampus, Modern Pastry and Plated Dessert Techniques (open textbook)
  2. Glossary, LibreTexts / BCcampus, Modern Pastry and Plated Dessert Techniques (open textbook)