Cat's Zabaglione Recipe - A Classic Italian Dessert

Cat's Zabaglione

Cat's Zabaglione Recipe - A Classic Italian Dessert
Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 6 minutes | Servings: 6


Cat's Zabaglione
Cat's Zabaglione

Cat's Zabaglione is a classic Italian dessert that is light, creamy, and perfect for any occasion. This recipe is easy to make and only requires a few simple ingredients.


Zabaglione, also known as sabayon, is a traditional Italian dessert that dates back to the 16th century. It is believed to have originated in the Piedmont region of Italy and was originally made with just eggs, sugar, and wine. Over the years, different variations of the recipe have emerged, but the basic ingredients have remained the same.


How to prepare

  1. Place eggs, sugar, and salt in the top of a double boiler over hot water.
  2. Cook and continuously beat for approximately 6 minutes until the mixture becomes thick and light.
  3. Add wine and continue beating until the mixture thickens.
  4. Pour the mixture into stemmed dessert glasses.
  5. This dessert can be served either warm or chilled.


  • Add a splash of liqueur such as Grand Marnier or amaretto for extra flavor.
  • Use different types of wine such as Marsala or sherry for a unique twist.

Cooking Tips & Tricks

Make sure to continuously beat the mixture while cooking to ensure a smooth and creamy texture.

- Be careful not to overcook the zabaglione, as it can become too thick and lose its lightness.

- Use a double boiler to gently cook the eggs and prevent them from curdling.

Serving Suggestions

Cat's Zabaglione can be served on its own or with fresh berries, whipped cream, or a sprinkle of cocoa powder on top.

Cooking Techniques

Use a double boiler to gently cook the eggs and prevent them from curdling.

- Continuously beat the mixture while cooking to ensure a smooth and creamy texture.

Ingredient Substitutions

You can use granulated sugar instead of confectioners' sugar.

- Non-alcoholic wine or grape juice can be used as a substitute for wine.

Make Ahead Tips

Cat's Zabaglione is best served fresh, but you can prepare it ahead of time and chill it in the refrigerator for up to 24 hours.

Presentation Ideas

Serve Cat's Zabaglione in stemmed dessert glasses for an elegant presentation. Garnish with fresh berries or a sprinkle of cocoa powder on top.

Pairing Recommendations

Cat's Zabaglione pairs well with fresh fruit, biscotti, or a glass of dessert wine such as Moscato or Vin Santo.

Storage and Reheating Instructions

Store any leftover Cat's Zabaglione in the refrigerator for up to 2 days. To reheat, gently warm the zabaglione in a double boiler over low heat, stirring constantly until heated through.

Nutrition Information

Calories per serving

Each serving of Cat's Zabaglione contains approximately 200 calories.


Each serving of Cat's Zabaglione contains approximately 15 grams of carbohydrates.


Each serving of Cat's Zabaglione contains approximately 10 grams of fats.


Each serving of Cat's Zabaglione contains approximately 6 grams of proteins.

Vitamins and minerals

Cat's Zabaglione is a good source of vitamin B12 and selenium.


Cat's Zabaglione contains eggs and wine, which may be allergens for some individuals.


Cat's Zabaglione is a rich and creamy dessert that is high in fats and carbohydrates. It is best enjoyed in moderation as a special treat.


Cat's Zabaglione is a delicious and indulgent dessert that is perfect for any occasion. With its rich and creamy texture, it is sure to impress your guests and leave them wanting more. Enjoy this classic Italian treat with a glass of wine and good company. Buon appetito!

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was many years ago when I was just a young girl, spending my summers in Italy with my grandmother. She was a wonderful cook, and I loved watching her in the kitchen, her hands moving deftly as she prepared delicious meals for our family.

One day, as I was rummaging through her old recipe books, I stumbled upon a faded, yellowed piece of paper tucked away between the pages. It was a recipe for Cat's Zabaglione, a dessert I had never heard of before. Intrigued, I asked my grandmother about it, and she smiled, a twinkle in her eye.

"Oh, that's a special recipe," she said. "It was given to me by a dear friend many years ago. It's a traditional Italian dessert, made with eggs, sugar, and marsala wine. It's light and airy, and perfect for special occasions."

I was eager to try my hand at making Cat's Zabaglione, so my grandmother and I set to work in the kitchen. She guided me through the steps, showing me how to whisk the eggs and sugar until they were light and frothy, and then slowly adding the marsala wine, stirring constantly over a gentle heat until the mixture thickened.

As we sat down to enjoy our dessert, I took my first bite of Cat's Zabaglione. It was like nothing I had ever tasted before – creamy and sweet, with a hint of the marsala wine adding a depth of flavor that was truly magical. I was hooked.

From that moment on, Cat's Zabaglione became a staple in my repertoire of recipes. Whenever I wanted to impress my family or friends with a special dessert, I would whip up a batch of this delicious treat. Over the years, I have made Cat's Zabaglione for countless dinner parties, birthdays, and holidays, and it has never failed to delight and impress.

I have made a few tweaks to the original recipe over the years, adding a touch of vanilla extract for extra flavor, and experimenting with different types of wine to create new variations. But the essence of the recipe remains the same – simple, elegant, and utterly delicious.

I have shared the recipe for Cat's Zabaglione with many people over the years, passing it down to my children and grandchildren, as my grandmother did for me. It has become a family tradition, a way of connecting with my Italian roots and honoring the memories of those who came before me.

So whenever I make Cat's Zabaglione, I think of my grandmother and the summer days we spent together in Italy, cooking and laughing in the kitchen. I am grateful for the recipe she shared with me, and for the joy it has brought to my life and the lives of those I love.

And as I sit down to enjoy a bowl of Cat's Zabaglione, surrounded by my family and friends, I am reminded of the power of food to bring people together, to create memories and traditions that will last a lifetime. And for that, I am truly thankful.


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