Dairy-free Italian Custard: Easy Zabaglione (Zabaione) Recipe
Creamy, dairy-free, sweet 3 ingredient Italian custard with boozy flavor. Easy recipe to serve alone or on top of cakes, Panettones, cookies, or with fresh fruit.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 12 minutes
- Yield: 4 servings 1x
- Category: Baking, Christmas, Dessert
- Cuisine: Italian
Instructions
- Prepare a Double Boiler: Fill a saucepan with about 1-2 inches of water and bring it to a simmer over medium heat. Reduce the heat to maintain a gentle simmer.
- Whisk Egg Yolks and Sugar: In a large heatproof mixing bowl, whisk together 5 egg yolks and 1/2 cup of granulated sugar until well combined.
- Add Sweet Wine: Gradually pour in 1/3 cup of sweet wine or champagne into the egg yolk mixture while whisking continuously. Ensure that the mixture is smooth and well incorporated.
- Create a Bain-Marie: Place the mixing bowl over the simmering pan of water, creating a makeshift double boiler. The bottom of the bowl should not touch the water.
- Whisk Constantly: Continuously whisk the mixture as it gently heats over the simmering water. Make sure to keep the water at a simmer, not a rolling boil.
- Double in Volume: Whisk the mixture for about 8-10 minutes or until it has at least doubled in volume. It should become thick and creamy, resembling a custard-like consistency.
- Adjust Heat: If the mixture starts to get too warm or begins to curdle, immediately remove the mixing bowl from the pan of water and continue whisking. Once the temperature drops slightly, place the bowl back over the simmering water.
- Serve: Once the sabayon sauce is thick and has doubled in volume, remove it from the heat. You can serve it immediately as a warm sauce over a tart, or pour it into cups for individual servings.
Notes
- Adjust Heat: If the mixture starts to get too warm or begins to curdle, immediately remove the mixing bowl from the pan of water and continue whisking. Once the temperature drops slightly, place the bowl back over the simmering water.
- Serve: Once the sabayon sauce is thick and has doubled in volume, remove it from the heat. You can serve it immediately as a warm sauce over a tart, or pour it into cups for individual servings alone, or over fresh fruits.
- Make sure to listen to my podcast series Christmas Traditions Around the World while you make your Zabaglione!
Nutrition
- Calories: 178
- Sugar: 25
- Sodium: 12
- Fat: 6
- Saturated Fat: 2
- Carbohydrates: 26
- Protein: 4
- Cholesterol: 243