Prep: 9 minutes; Cook: 8 minutesWhen we prepared the zabaglione, we found that a wide metal bowl placed over a pan of simmering water produced greater volume than a double boiler.

Ana Kelly
Recipe by Oxmoor House June 2006


Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • Add water to a large saucepan to a depth of 1 inch; bring water to a simmer over high heat. Reduce heat until water is barely simmering and producing steam.

  • Combine Marsala, sugar, and egg yolks in a large metal bowl (bowl should be large enough to sit on top of saucepan but not in saucepan); beat with a mixer at medium speed until well blended. Place bowl over saucepan of simmering water; beat egg mixture 4 minutes or until thick and pale and thermometer registers 160° (mixture will hold its shape for a few moments when beaters are removed from bowl).

  • Spoon 2/3 cup zabaglione into 4 shallow rimmed soup bowls; top with 7 fig quarters, 1/2 cup berries, and 1/4 cup whipped topping. Garnish with mint, if desired.

  • Note: Substitute 2 cups sliced peeled peaches or nectarines for the figs, if desired.

  • Zabaglione (zah-bahl-YOH-nay) is a classic Venetian dessert made of egg yolks, sugar, and sweet Marsala wine that's usually served warm over fresh fruit or plain cakes.


Oxmoor House Healthy Eating Collection

Nutrition Facts

198 calories; fat 4.9g; saturated fat 1.6g; protein 3.9g; carbohydrates 36.8g; fiber 4.8g; cholesterol 205mg; iron 1.2mg; sodium 11mg; calcium 61mg.