Cook time: 
Total time: 
Serves: 2
  • 2 egg yolks
  • 1 tablespoon of granulated sugar
  • 3 tablespooons Marsala wine or another kind of sweet wine
  • 80ml (or ⅓ cup) whipping cream
  • 2 teaspoons granulated sugar (for the cream)
  • praline crunch or smashed chattyheads
  1. Make the zabaglione:
  2. Start by faking a double boiler by placing a small, heatproof bowl over a pan of simmering water. The water should not touch the bottom of the bowl (check out the 'Basics' section of this site for details).
  3. In the bowl, whisk together the egg yolks, sugar and Marsala wine. Keep whisking until the mixture thickens into a custard. You have now made zabaglione.
  4. NOTE: the yolks in the custard can scramble if the custard is heated too much, so take the custard off the heat as soon as it has thickened.
  5. You can serve the zabaglione warm (as a sauce) over some fruit, or cold. To serve it cold, use a rubber spatula to scrape the custard into another bowl and stop it from cooking. Whisk it to beat some of the heat out.
  6. In another bowl, combine the whipping cream and sugar and whisk (you can use the same whisk you used for the zabaglione, as long as it is not too warm) until soft peaks form. Gently fold the whipped cream into the zabaglione and spoon the mixture into tall glasses. Cover the glasses tightly with plastic wrap and leave to set in the fridge for at least three hours.
  7. Sprinkle with praline crunch or smashed chattyheads.
Recipe by The Tough Cookie at