Zabaglione, A Traditional Italian Custard

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.

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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
All Rights Reserved: an original recipe from Lavender and Lime


  • 2 eggs
  • Finely grated zest of 1 lime
  • 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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