Zabaglione with Torcolato di Maculan

Zabaglione has got to be one of Italy’s biggest guilty pleasures – a rich, creamy custard-like concoction made by beating eggs and sugar and adding alcohol.

It’s delicious, decadent and should ideally be offset with something a bit lighter and sharper.


  • 4 egg yolks
  • 80g castor sugar
  • 100ml marsala
  • Torcolato di Maculan wine

Cooking instructions:

Fill a pan to a quarter full with water, bring to a boil and then reduce to a simmer.

Add the egg yolks, sugar and a few drops of Torcolato di Maculan and beat until thick and creamy.

Put the bowl over the simmering water, making sure the bowl does not touch the water.

Turn the heat to the lowest possible level and beat the mixture for about 20 minutes until it is full and fluffy, gradually adding the Torcolato di Maculan.

When the mixture is thick and creamy remove from the heat and keep whisking while it cools.

Serve in glasses while still slightly warm and serve with biscuits.

(Copyright Giuseppe Silvesteri.)

Is your mouth watering at the thought of this delicious dessert? Pair it with risotto, asparagus and lamb for the perfect Italian Easter lunch.


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