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Carina Contini’s Zabaglione

“This “stirring” recipe is my husband Victor’s favourite and he loves making it at the table for our guests at Contini!”

Carina Contini, proprietor of Contini, Cannonball and The Scottish Cafe and Restaurant 

Carina’s Zabaglione


4 egg yolks

50g caster sugar

100ml dolce Marsala wine


Put the egg yolks and sugar in a glass bowl and whisk in one direction until a paste forms. Add half the wine and whisk again until you have a smooth, thick custard with just a few bubbles.

Place the bowl over a pan of simmering water (the water must not actually touch the bowl) and carry on whisking while gradually adding the remaining wine. This can take 10 minutes or more, depending on how vigorously you whisk. The idea is to thicken the mixture with air and to warm it, so you might have to take the bowl off the heat every now and then to avoid cooking it through. The result should be a silky cream that is almost as thick as mayonnaise. Watch Victor demonstrate how to whisk the mixture in the video. 

Serve in a glass with some homemade biscuits.

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