Classic Italian cream custard (Zabaglione)
This classic Italian cream custard, a.k.a Zabaglione, is quick and easy to put together, and it's best when served right away.
Absolutely delicious!
All you need to put this classic Italian cream custard together are just six ingredients. What could be better than that?
Personally speaking, you can have this creamy zabaglione year-round, but since Valentine's day is around the corner, I thought it would be the perfect time to share this easy dessert recipe. This dessert is the ultimate end to a delicious Valentine's day meal.
Whether you plan a Galentine's brunch or a simple romantic dinner with your better half, you definitely want to have this recipe handy to get the night started. Que-my awkward wink.
If you are serving this at a party, have all the ingredients ready ahead of time so that all you have to do is mix everything as soon as the main course is over.
If you are a fan of Italian recipes or need something with more of an oumph, try my Tiramisu recipe, your guest will be delighted you did.
HOW TO MAKE A CLASSIC ITALIAN CREAM CUSTARD (Zabaglione)
A classic Zabaglione only calls for three basic ingredients: egg yolks, sugar, and wine (Marsala or white wine), but I've tried this recipe a dozen times, and I find the lemon creates a perfect balance to bring out the taste of each ingredient. The strawberry is a nice addition, but feel free to omit it.
The ingredients you need for this recipe are;
Fresh strawberries, rinsed and quartered.
Maple syrup
Egg yolks
Granulated sugar
Dry Marsala wine or white wine
Lemon zest
Biscotti or Italian ladyfingers to serve (optional)
I like my strawberries with a little bit of juice, so it's best to follow the first step to a T; trust me, it adds an extra texture to the dessert.
Place the strawberries in a bowl with maple syrup. Stir to combine, cover, and set aside for 30 minutes until the strawberry begins to release its juice.
Half fill a medium saucepan with water and bring to a simmering boil on medium heat.
Place the egg yolks and sugar in a heavy bottom heatproof bowl and whisk until the mixture is pale and the sugar has dissolved.
Add the Marsala wine, place the bowl over the saucepan, and whisk the yolk mixture. Make sure the bottom of the bowl doesn't touch the water.
Continue to whisk vigorously until the custard is slightly foamy and slightly thick, about 8 minutes. Careful not to overcook, or the custard will become clumpy. Remove from heat.
Place the strawberries into individual dessert cups/glasses. Gently spoon the custard over strawberries. Serve immediately with biscotti or ladyfingers.
I hope you'll give this smooth Italian Cream Custard a try. If you are looking for something with more of a creamy libation, try this S'moretini or this chocolate lover's favorite tart.
Share a picture of your Italian Cream Custard (Zabalione) with us on our social media. If you made this dessert using the hashtag worldlytreat(#worldlytreat), we'd love to join the soirée. Don't forget to pin it for later.
Have a beautiful Valentine's day!!!
Peace & Love
Maureen
📖 Recipe
Classic Italian cream custard (Zabaglione)
Ingredients
- 8 oz Fresh strawberries, rinsed and cubed
- 1 tablespoon Maple syrup Granulated sugar is fine
- 4 Egg yolks
- ½ Cup Sugar
- ¾ Cup Dry Marsala wine White wine is fine
- ¼ teaspoon Lemon zest orange zest works fine
- Biscotti or ladyfingers to serve (optional)
Instructions
- Place the strawberries in a bowl with the maple syrup. Stir to combine, cover and set aside for 30 minutes until the strawberry begins to release its juice.
- Half fill a medium saucepan with water and bring to a simmering boil on medium heat.
- place the egg yolks and sugar in a heavy bottom heatproof bowl, and whisk until the mixture is pale and the sugar has dissolved.
- Add the Marsala wine then place the bowl over the saucepan and begin to whisk the yolk mixture. Make sure the bottom of the bowl doesn’t touch the water. Continue to whisk vigorously until the custard is slightly foamy and slightly thick, about 8 minutes. Add the lemon zest, I find the lemon helps to balance the sweet taste of the custard allowing each flavor to come alive. Careful not to overcook or the custard will become clumpy. Remove from heat.
- Place the strawberries into individual dessert cups/glass. Gently spoon the custard over strawberries. Serve!
Notes
Cooks tips
- Use the double boiler method to make the custard.
- If you don't have Dry marsala wine, substitute with dry white wine.
- I strongly advise using strawberry as they pair perfectly with Marsala wine.
- I like my strawberries with a little bit of juice so it’s best to follow the first step to a T, trust me, it adds an extra texture to the dessert.You can use granulated sugar in place of maple syrup, the taste is equally divine.
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