Zabaglione (Italian Custard) with Strawberries
Zabaglione (Italian Custard) with Strawberries
Zabaglione (Italian Custard) with Strawberries
Zabaglione (Italian Custard) with Strawberries
Zabaglione (Italian Custard) with Strawberries

Zabaglione (Italian Custard) with Strawberries

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Zabaglione (Italian Custard) with Strawberries

Zabaglione, or Zabaione, also Sabayon, is an Italian custard made with egg yolks, sugar, and a sweet wine (usually Marsala wine, but in the original formula Moscato d ‘Asti). Zabaglione is usually served with strawberries, blueberries, peaches, or other fruit, in a champagne glass.

Adapted for Induction Cooking

EQUIPMENT: 10-inch Gourmet Skillet or a double boiler and 5Qt stockpot, food cutter, whisk,

PREPARATION: 40 minutes – makes 4 to 6 servings


  • 6 egg yolks
  • ½ cup sugar
  • ¼ cup Moscato d ‘Asti or Marsala wine
  • ½ teaspoon grated lemon peel, #1 cutting cone
  • Ground cinnamon
  • Vanilla extract
  • 1 cup heavy cream, whipped
  • Strawberries, raspberries, or biscotti


Place egg yolks, and sugar in the stir-fry wok or double boiler unit. Add grated lemon peel and a pinch of cinnamon and a drop of vanilla extract to the yolk mixture. Pour in the wine. Note: 11½-inch Stir-Fry skillet was originally designed by Chef Tell as a multi-ply mixing bowl that can be used on gas, electric and an induction range, in place of a double-boiler.

If using the stir-fry wok, set the pan over medium-low heat 210°F (99°C). Whisk the custard vigorously, making sure that the mixture does not boil. Whisking traps air in the yolks for a light, fluffy mixture.

If using the 2-qt double boiler, half-fill the stockpot with water, bring the water to a simmer over medium-low heat 240°F (116°C) and reduce the heat to just below the boiling temperature 210°F (99°C). Set the 2-qt double boiler containing the custard mixture over the water; the bottom of the double boiler should not touch the water. Whisk the custard mixture, making sure that the water does not boil. This ensures that a gentle, even heat thickens the mixture without curdling it. Whisking vigorously will trap air in the yolks to create a light, fluffy mixture.

Continue whisking for about 10 minutes, until the mixture triples in volume, froths up and becomes pale. When it reaches the desired consistency, the custard can be used as a sauce. Longer cooking will thicken the custard further, giving it the texture of mousse. Continue whisking for a minute or two to prevent the custard from sticking to its container.

Serve the custard while still warm, or, if you want to serve it cool, set it aside for about 15 minutes. Whisk heavy cream until it forms soft peaks; add the whipped cream to the cooled custard and use a whisk to gently fold them together. Reserve some of the whipped cream to serve on top.

TO SERVE: Ladle the zabaglione into individual champagne glasses. Top with whipped cream, berries, mint leaf, and cookies such as biscotti.