Classic Italian cream custard (Zabaglione)

5 from 11 votes

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!

Prep Time5

Cook Time8

Total Time13

Course: Brunch, Dessert, Snack

Cuisine: Italian

Servings:

Calories: 516kcal

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!

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.