Zabaione is an Italian dessert made from egg yolks, sugar, and wine.

Zabaione is a delicious, creamy, and sweet dessert that pairs perfectly with strawberries. Don’t think of this as a pudding because it’s quite thin and consequently closer to a drink.

Personally, I’ve never tried it with other fruit, although I imagine it would also be amazing with blueberries, raspberries, etc. Therefore, consider having a fruit buffet and try various combinations.

My mother-in-law shared this fabulous recipe with me. She likes to make it when she has an abundance of strawberries on hand, which makes this a perfect summer dessert. Although, in South America, it is a Christmas dessert! Therefore, it seems like you should enjoy this treat all year round!

You probably think that this recipe requires a ton of ingredients, however, you would be wrong. Actually, the opposite is true. It seems fairly simple to make Zamboni just as long as you give it your full attention.

Ingredients:

• 6 egg yolks
• 2/3 cup sugar
• 1 1/2 cups hot milk
• 1 tablespoon vanilla
• 2 tablespoons Marsala wine or Sherry (I’ve always had it made with Sherry, but is more traditionally made with Marsala)
• 3 Tablespoons unsalted butter, optional
• Strawberries

Directions:

1. Whisk egg yolks in a saucepan (not overheat), adding sugar by fairly rapid spoonfuls. If you add all of the sugar all at once, the yolks get grainy. 
2. Continue beating yolks until the mixture is thick.
3. Slowly, stir in the hot milk–stirring, not beating, because you don’t want the sauce to foam.
4. Put the saucepan over low heat, stirring rather slowly and reaching all over the bottom and sides of the pan. The sauce should gradually come near–but not to– a simmer. BE CAREFUL NOT TO OVERHEAT or the eggs will scramble.
5. The sauce is done when it just slightly thickens. It will coat a wooden spoon with a light creamy layer. Remember it’s closer to a liquid consistency than a pudding.
6. Whisk in vanilla, optional butter, and Marsala or Sherry.
7. Serve warm, tepid, or cold (we like it warm). Best served with strawberries. Will keep in a covered container in the fridge for several days.

To be truly authentic be sure to eat Zabaione out of a Champagne or wine glass.

Another great thing about this recipe is that it is naturally gluten-free, which is especially relevant for your gluten-free guest. Either leave the alcohol out entirely or use a gluten-free brand of alcohol.

Finally, because Strawberry Zamboni is so delicious your guests will probably ask for seconds. As a result, you might consider making a double batch!

Enjoy!
Anna

Check out all the other lovely strawberry recipes below from bloggers who took part in our 30 Day Strawberry Challenge.

• Strawberry Pound Cake by Lovefoodies
• Strawberry Crisp by Num’s the Word
• Strawberry Creme Bars by Life Currents
• Strawberry popsicles (ice lollies) by Culinary Ginger
• Strawberry Pudding by The Kitchen is My Playground
• Strawberry Cheesecake Stuffed Angel Food Cake by Serena Bakes Simply From Scratch
• Fresh Strawberry and Peach Salsa by Hot Eats and Cool Reads
• Glazed Strawberry Lemon Yogurt Loaf by Who Needs A Cape?
• Strawberry BBQ Chicken by Savory Experiments
• Strawberry Zabaione by Blessed Beyond Crazy
• Frozen Strawberry Easy Dessert by Noshing With The Nolands

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