zabaglione maken

This dessert is fantastic but you need to pay a little attention to make sure your egg mixture doesn’t get to hot which will cause the eggs to cook and you’ll be left with an omelette of sorts. Not what you want with a good zabaglione. But delicious when done well!

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Zabaglione with red fruit

Let op dat de aantallen vrij ruim zijn en zelfs voor tien personen aan de ruime kant.
Prep Time: 15 hrs 49 mins
Cook Time: 30 mins
Servings: 10


  • 10 eggyolks
  • 160 g sugar
  • 160 ml marsala wine dry or sweet
  • 500 ml whipping cream
  • 200 g forest fruit


  • Whip the eggyolks and the sugar, au bain marie, in about 3 minutes lightyellow and foamy. Gradually pour the marsala wine in while you keep whisking the mixture. Keep whisking (about 10-15 minutes) until the mixture has roughly tripled in volume and the temperature is around 60 C. (you can use a thermometer to measure this). The eggs will at first foam up, but should get light and fluffy later on but with a certain consistency. Do not stop with whisking and make sure the eggs are cooked evenly (tip: if the eggs become grainy or start to split take it away from the heat while you keep whisking)
  • When you're done with whisking then remove the bowl from the fire and put the mixture in the fridge to cool of. Beat the whipping cream until it forms stiff peaks. Fold this into the egg mixture as soon as that is cooled down enough. Do this carefully with a rubber spatula.
  • For serving use a long martini or wineglass. Put a bit of zabaglione in the glas and make layers of zabaglione and the fruit. Last layer end with the fruit and you can add a piece of mint as garnish if you want.
  • Note
  • Wonderfully rich and creamy dessert. It did make quite a bit so probably for more then 10 people..


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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