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Frozen Zabaglione

(recipe, Lindsey Shere)


  1. ¼ cup plus 2 tsp. dry Marsala
  2. 2 Tbsp. sugar
  3. 2 egg yolks
  4. ½ cup whipping cream


  1. Mix ¼ cup Marsala and the sugar in a small heavy saucepan or a zabaglione pan. Whisk in the egg yolks.
  2. Have a pan of simmering water ready and set the pan over it, whisking constantly. Whisk about 5 minutes, until the mixture has become very light and fluffy and there is no uncooked liquid at the bottom. It should hold a shape for a moment when you drop some from the whisk.
  3. Whisk over a bowl of ice to chill immediately.
  4. Whip the cream with the remaining Marsala and fold into the cooled zabaglione.
  5. Pour into a container and freeze in the freezer, not in an ice-cream maker. Let soften slightly before serving.