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Zabaglione is an Italian dessert sauce traditionally flavored with Marsala wine. We use a fruity California riesling for a fresh twist. For an even richer and thicker sauce, you could use a late-harvest semillon or sauvignon blanc.

Joanne Weir
Recipe by Cooking Light July 2008


Recipe Summary

6 servings (serving size: about 2/3 cup cherries and about 3 tablespoons zabaglione)


Ingredient Checklist


Instructions Checklist
  • Divide cherries evenly among each of 6 small dessert bowls.

  • Combine 3 tablespoons sugar, 1 tablespoon water, and egg yolks in the top of a double boiler, stirring well with a whisk. Stir in wine. Cook over simmering water until thick and mixture reaches 160° (about 8 minutes), stirring constantly with a whisk. Serve warm over cherries.

Nutrition Facts

128 calories; calories from fat 23%; fat 3.2g; saturated fat 1g; mono fat 1.2g; poly fat 0.6g; protein 2.5g; carbohydrates 23.6g; fiber 2.3g; cholesterol 102mg; iron 0.6mg; sodium 4mg; calcium 26mg.