Having bought Marsala in Sicily, I had to make proper use of it. Zabaglione is the Italian version of Sabayon, and is traditionally made with Marsala. This fortified wine is sweet and works perfectly in desserts. If you cannot find Marsala in your local bottle store I recommend using a sweet Sherry instead.

Head straight on to the Recipe For Zabaglione ♥

My Wednesday routine is fixed in stone. As soon as my paperwork is done I head out to see customers. I have four in the area and see each one, once a month. After that I make my way to the Mall. I do our grocery shipping on a Wednesday as we get double loyalty points on that day. Last week a friend asked if we could meet for lunch. I told her that would be OK, as long as she didn’t mind meeting at the Mall. She chose the time and place and I arrived 5 minutes early. Twenty minutes later she still wasn’t there so I popped into the shop we were meeting at to get a few things that I needed. When I was done she still hadn’t arrived so I sent a message to tell her where I would be.

Today’s inspiration ♥ Recipe For Zabaglione ♥ can be found on Lavender and Lime Share on X

Half an hour after we had planned on meeting she sent a message telling me she was waiting for me. She was at a different shopping centre and asked if I could go there. As I still had lots of things to do at the Mall I replied no and asked her to come to the place we had arranged to meet. She decided to rather go home leaving me feeling upset even though I had done nothing wrong. Another friend then pointed out that if she had really wanted to see me she would have driven the 5 minutes to meet me. This made me feel a lot better and reinforced my self-worth. Now all I need to do is decide what my response will be the next time she suggests we meet up.


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Make this to serve with fruity cakes
Recipe Category: Dessert
Makes enough for: 2 people
All Rights Reserved: an original recipe from Lavender and Lime


  • 2 eggs
  • 1 lime, finely grated zest only
  • 40 g fructose
  • 50 mls Marsala


  • Place the eggs, lime zest and fructose into a large bowl
  • Whisk using a hand beater until light and frothy
  • Place the bowl over a bain-marie that is on a low temperature
  • Continue whisking while you add the Marsala a few drops at a time
  • Once completely incorporated whisk until the zabaglione has doubled in volume
  • Serve straight away *


* if you have some left over, you can whisk it up again over a bain-marie
Inspiration published on Lavender and Lime November 26:

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11 thoughts on “Zabaglione

  1. I have fond memories of zabaglione when a friend made it for a home economics class in high school. We ate most of it after school, whilst waiting for the bus. Much to her mother’s annoyance! I have a set Wednesday routine as well as that is when the Farmer’s Market is on in the city. When I am not working, I make all of my appointments and catch ups for a Wednesday so I can go to the market as well. People laugh when I say I won’t come in on other days but if they want to see me, they need to fit in!

  2. I remember the first time I made Zabaglione in a cooking class. No electric mixing allowed, we had to do it by using a hand whisk. I thought my arm was going to fall off before chef approve it. I don’t think I’ve made it by hand since. Now as far as your mall meeting, friends don’t do that to friends…

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