Savor the subtle charm of Zabaglione al Sogno, a smooth custard that originated in central Italy. This lovely delicacy, which is as light as air and imbued with the golden warmth of sweet Marsala wine, combines sugar and rich egg yolks to create a cloud-like confection that straddles the line between decadence and simplicity. It's a classic dessert that evokes romance, tradition, and dolce far niente—the sweetness of doing nothing—and can be served warm or cold, frequently topped with fresh berries or biscotti.
Zabaglione al Sogno
Rated 5.0 stars by 1 users
Servings
4
Prep Time
5 minutes
Cook Time
10 minutes
Calories
200
Savor the subtle charm of Zabaglione al Sogno, a smooth custard that originated in central Italy. This lovely delicacy, which is as light as air and imbued with the golden warmth of sweet Marsala wine, combines sugar and rich egg yolks to create a cloud-like confection that straddles the line between decadence and simplicity. It's a classic dessert that evokes romance, tradition, and dolce far niente—the sweetness of doing nothing—and can be served warm or cold, frequently topped with fresh berries or biscotti.
Ingredients
4 large egg yolks
-
1/4 cup (50g) granulated sugar
1/2 cup (120ml) sweet Marsala wine
-
Pinch of salt
-
Fresh berries, biscotti, shaved chocolate
Optional garnish
Directions
Double Boiler Setup
Bring 1 inch of water to a simmer in a saucepan. Place a heatproof bowl over it (without touching the water).
Whisk Ingredients
In the bowl, whisk together egg yolks, sugar, Marsala wine, and a pinch of salt until combined.
Cook and Whisk
Set the bowl over the simmering water. Whisk constantly for 7–10 minutes, until the mixture becomes pale, thick, and forms soft ribbons.
Serve Immediately
Serve warm or chill for 1 hour before serving.
Garnish (Optional)
Add berries, biscotti, or grated chocolate.