This video shows the preparation of Zabaglione, a beautiful dessert from northern Italy, often called Italian eggnog on steroids. We will show you how to make zabaglione, a delicious custard recipe that can be served with berries, cakes, or cookies. This easy dessert is perfect for home cooking and a true classic among italian recipes.
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INGREDIENTS:
5 organic farm-fresh eggs
70 g / 2.5oz white sugar
50 –90 ml / 1.6–3 oz Frangelico liqueur
Fresh berries, for topping
Amaretti biscuits, for topping
METHOD:
1) Fill a large pot about three-quarters full with water and bring it to a gentle simmer. Place a glass bowl on top to check the level, the bottom should just lightly touch the water. Once you’ve checked, remove the bowl and set it aside.
2) Separate the eggs, keeping only the yolks and saving the whites for another recipe. Add the yolks to the bowl (off the pot) and begin whisking by hand for about 5 minutes, until they start to lighten in colour.
3) Add the sugar gradually, in three stages, whisking well after each addition so it dissolves properly.
4) Place the bowl over the pot of water, making sure it sits securely without trapping the steam. Keep whisking continuously while the mixture cooks gently from the heat below.
5) Make sure the water stays at a gentle simmer, never boiling. Slowly pour in the alcohol, in this case Frangelico, while continuing to whisk.
HOW TO SERVE:
Zabaglione can be enjoyed room temperature, warm or chilled, which makes it incredibly versatile.
In the morning, you can stir a spoonful into warm milk for a rich start to the day, or even add it to your coffee for a velvety, indulgent touch.
When it comes to dessert, this is where you can have fun. A classic way to serve it is by layering fresh berries and crumbled amaretti biscuits in a martini glass, then gently spooning the zabaglione over the top. Finish with a few extra berries and biscuit crumbs, and clean the edges of the glass for a beautiful presentation.
If you prefer something more simple, just pour it into a small plate and top it with crushed biscuits and fresh berries. Easy, rustic, and just as delicious.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Authentic Zabaglione Recipe
0:27 Ingredients of Zabaglione
1:22 Setting Up the Bain-Marie
1:51 Making the Egg Mixture
3:28 Cooking the Zabaglione (Bain-Marie Method)
6:45 How to Serve Zabaglione
8:40 Time to Eat the zabaglione, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
50 Comments
That looks absolutely spectacular! I can't wait to try this recipe ❤
My papa is from Trieste and I love this desert❤ I love Frangelico ❤looks so delicious❤
Made this for my grandparents, 2 batches one with Amaretto and one with Limoncello, and unfortunately… My grandmother ate them both before my grandfather could have any.
Vincenzo, your grandpa wherever he’s at, he’s gotta be prouder than anybody else, capisce? Not just ’cause of your amazing zabaglione, just like he used to make… but cause of the man you turned out to be, kid. 💪 bravo 👏
Thank you… I’m really excited to make this gorgeous dessert! I have some family members that are gluten and dairy free. Always looking for something nice to serve them! Definitely going to make your biscuits to go with it! ❤
Ohoho 😊
Looks yummy 😊 can i use Amaretto? This is what i like or vanilla 👌
Love the video vincenzo love your content your a amazing YouTuber I love watching your videos they are the greatest and the best and the coolest the zabaglione looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️❤❤❤
Love the video ❤
Alcohol evaporates at higher heats, at the heat you are cooking the custard, the alcohol is definitely not evaporating. Please don’t serve this to children, only adults 🤗😂
Nice video Vincenzo. I put a coffee liquor in my Zabaglione. So on the weekend I get the Zabaglione instead of coffee, it's a great start to the weekend. Keep up the great content Vincenzo.
Good work fella!
ZUPPA INGLESE NEXT PLEASE!
Stop it! Stop it Vincenzo…. It's a couple of weeks until I am back in Italy but videos like this make me yearn even more ha ha.
I really don't believe that Gordon Ramsay would make it that way!
Simple and delicious. Great recipe❤
I gotta ask, Chef Vincenzo, can vanilla be a part of it or is that wrong?
Ciao Vincenzo, grazie per questo video. Zabaglione è uno di miei preferiti, quando é il mio compleanno io ordinavo sempre una torta con zabaglione. Voglio fare una torta con Zabaglione, hai una ricetta, forse un idea per il prossimo video?
Mmm… looks great! Now time to make it…
I will have to try this, we have chickens and get almost a dozen eggs daily for 3 people so I am always on the lookout for more ways to use them
Fantastic Vincenzo! I'm admittedly a dessert guy, and i know i would love this.
One of my clients brought me some really good bourbon the other day. Which wouldn't be a big deal, except I'm Canadian and bourbon is very American. 😅 But I think that would be a delicious alcohol to use here. I could use some pecans instead of the biscuits!
😋😋
The only thing I'd change in this recipe is I would put the egg yolks straight into the Pyrex, so one less bowl needs to be washed.😊
This recipe is a screen-licker! 👅❤
Sorry to be that guy, but the editing is killing me… please solve your audio man. I really enjoy your videos but i have to constantly turn the volume up when you speak only to turn it waaay down when the music comes in
can you please make a pasta con salsicca recipe next? would be amazing!
Ooo I like to imagine if its frozen. Like an Italian frozen custard
This looks absolutely delicious! I think we need an Italian dessert tier video.
If you like vanilla taste… Could you add Galliano?
You can't claim that this recipe comes from Northern Italy when you use Marsala wine! 😉
Yummy, the amaretto cookies though, I’m definitely making those.
Our parents gave egg yolks beaten with sugar and a drop of coffee or even marsala we grew up just fine, although I turned out "astemia! Do that today and they arrest the parents 🤣
Oh wow Vincenzo, Frangelico?? What is this magic?? Just what I needed for today. 😍😍
We don’t have “cookies” in Australia Vincenzo. We have BISCUITS.
And you need to make an authentic Calabrian Nduja pasta recipe. BRING IT!!!
Friends who worked as chefs told me that the most annoying 3 course meal order is a carpaccio starter, followed by a soufflé and zabaglione desert because they are finicky to do and time consuming without possible short cuts. 😉
Hi, Vincenzo! I am from Russia and I love Italy and it's cuisine so much!!!❤❤❤
Thank you for your great work!
Love the variety on this great channel keep it up Vincenzo and thank you very much
Excellent recipe! I love that it is easily adaptable to whatever liquor compliments what it’s being served with👍😊
Great idea, finally another use for that Frangelico that was aging quietly in the corner like the monk itself 😅😅
Lol.. reminded me of my nonno when i saw that Frangelico bottle.. nothing else looks like it.. he always had one around.
You might want to mention to those who’ve never had it.. zabaglione is meant to be eaten hot/warm.. not cold/refrigerated like we would do with a custard or pudding in the US.. at least in my experience. Maybe some do it cold.. but i always had it right off the boiler on some fruit.. great stuff.
I like to have it with flavored Granita during the summer. 9:08
In Argentina we make ice-cream and we call it sambayón. Yes we use either marsala or Oporto and as the mix is not boiled there is always some residual alcohol. But given the amount of final product % of alcohol would be less than 1%. Kids will be fine with it, unless they eat half a kilo…
ALWAYS with Marsala Wine 🍷& espresso ☕ & we don't do the Bain Marie option 😁🇮🇹💖
Does it work without the alcohol or should I put a non alcoholic liquor inside?
I always make mine with limoncello instead of Marsala!
I do not speak Italian is it meaning Sabayon from the French ?
Fantastic recipe Vincenzo, I love this version!
I am glad you used Frangelico, it's one of my favorite digestivi. I like it straight or on ice, it's perfect!
Love Zabaglione ! As my nonna used to make. That and uovo sbattuto !
Salve Vincenzo!!! Grazie mille per aver condiviso questo segreto di famiglia. È un tesoro.