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Traditional Zabaglione

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“This traditional Italian Custard desert is amazingly delicious and simple. Not only that, but it's so versatile. The reason why I love this recipe and am posting it is b/c I want you all to make up your own. This recipe is best served w/ fresh fruit, berries especially. It can be served warm and cold. I prefer it cold b/c it can tend to have an "eggy" taste warm. When served warm it is more of a sauce. When cold, it is quite thick, almost like a Creme.”
3 cups, split.

Ingredients Nutrition


  1. Set up for a double boiler, making sure that the water in the bottom vessel is not contacting the top vessel. It will scramble your custard if the water touches the top bowl.
  2. In the top bowl, before setting it above the boiling water, mix all of the ingredients together with a kitchen mixer for at least two minutes. The mixture will thicken slightly and become a bit creamy. Add as much sugar as you like. The more sugar, the riching it will be.
  3. Once all the ingredients are well mixed, put the double boiler and continue mix with the mixer. DO NOT STOP MIXING, not for a second. If you stop mixing, your custard will scramble.
  4. Continue cooking until the custard thickens and is 3-4 times it's original size. It will be very airy and even appear similar to that of whip cream.
  5. Once it has reached the above stage remove it from the heat. If serving it warm, drizzle over fruit and serve. If serving cold, place the bowl in an ice bath and continue mixing until the custard is at least room temperature.
  6. Once the custard is room temp, spoon the custard into the serving dishes and cover with plastic wrap. Martini glasses make great serving dishes.
  7. Place the plastic wrap directly on the custard. This will prevent a skin from forming on the top of your custard.
  8. Chill for 3-6 hours.
  9. Once chilled and firm, place the fresh berries on top of the custard and serve.
  10. Enjoy!

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