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.
- 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
- 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.
- Continue beating yolks until the mixture is thick.
- Slowly, stir in the hot milk–stirring, not beating, because you don’t want the sauce to foam.
- 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.
- 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.
- Whisk in vanilla, optional butter, and Marsala or Sherry.
- 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.
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!
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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