Zabaglione al Moscato

Zabaglione al Moscato

Zabaglione with Muscatel

Zabaglione is one of the best-known Italian desserts, and it is eaten by itself or used as a filling. You will find this delicious recipe, based on eggs, in nearly every Italian restaurant, both in Italy and abroad. Marsala wine is normally used along with sugar to produce the fluffy consistency. The use of a good dessert wine such as Moscato Passito instead of Marsala gives it a fresh fragrance. If you don’t have a special copper pan or bain-marie, you can use a round bowl standing in a large pan of hot water.

Serves 4

Zabaglione al Moscato
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  • 4 medium egg yolks
  • 110g (scant 4 oz) caster sugar
  • 175ml (6 fl oz) Mascato Passito


  1. Beat the egg yolks with the sugar until the sugar is dissolved. Add the wine and beat for a few minutes more. Put in a bain-marie over a low heat and, using a whisk, beat until a firm, foamy consistency is obtained. This will take about 5 - 10 minutes, depending on the freshness of the eggs and on the heat. Take care not to overcook it and turn it into scrambled eggs! Pour into individual glasses and serve with very delicately flavoured biscuits.