Zabaione con Fragoline di Bosco
In Rome, few desserts are as beloved—or as lazy to make—as zabaione, a luscious custard whipped up from egg yolks, sugar, and sweet wine, typically Marsala. It’s a dessert that’s both rich and airy, the kind Romans love to linger over after long meals, served in delicate glasses or spooned generously over tart wild strawberries. Zabaione encapsulates the Roman flair for turning humble pantry staples into something special. If you’re worried you will now have egg whites in your fridge with no place to go, turn the page to Mont Blanc and you’ll have a solution!
4 ingredients
Prep: 5 mins
Cook: 10 mins
Zabaione con Fragoline di Bosco
Ingredients (4)
Ingredients (4)
Instructions
Prepare a double boiler: Set a medium heatproof bowl over a saucepan of water at a bare simmer, making sure the bottom of the bowl doesn’t touch the water.
Beat the egg yolks (6 large) and sugar (6 Tbsp) together with a whisk or handheld electric mixer in the heatproof bowl until the mixture is pale yellow (almost ivory) and thick. When you lift the whisk, it should fall in a ribbon that sits on the surface for a few seconds before disappearing, about 8 minutes with a whisk and 4 minutes with an electric mixer.
Set the bowl over the double boiler and gradually add the Marsala (¼ Tbsp) in a thin steady stream, whisking constantly until the mixture forms peaks and coats the back of a spoon, 8 to 10 minutes.
Serve immediately, spooned into cups over wild strawberries (2 pints).
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