A recipe for Zabaione Freddo (Italian Cold Zabaglione)! This chilled Marsala-based dessert is flavored with lemon, cinnamon, and vanilla.
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Consume alcoholic beverages at your own risk and liability. This recipe is intended only for those over the age of 21 (in the United States). Please drink responsibly.
Zabaione Freddo is the chilled version of the Italian dessert, Zabaglione.
Egg yolks are whisked into Marsala wine and sugar, then folded into whipped cream.
Use a good quality Marsala, not the Marsala cooking wine in the grocery store next to the vinegar.
Be very careful when cooking over low heat. The mixture should be continuously beaten and never come to a boil.
Zabaione Freddo is best chilled with biscotti or ladyfingers. I served mine with Vanilla Almond Spiced Biscotti.
Looking for more Italian recipes?
Try my:
- Crescia al Formaggio (Italian Easter Cheese Bread)
- Casunziei All’Ampezzana (Beet Filled Pasta with Poppy Seeds)
- Gelato al Gianduia (Chocolate Hazelnut Gelato)
Zabaione Freddo (Italian Cold Zabaglione) Recipe
Adapted from Claudia Roden’s The Food of Italy
Zabaione Freddo (Italian Cold Zabaglione)
Ingredients
- 6 egg yolks
- 3/4 cup granulated sugar
- 1 cup Marsala wine
- Zest of 1/2 lemon
- 1 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- In a medium heat-safe bowl or top of a double boiler, whisk together egg yolks, sugar, Marsala, lemon zest, cinnamon, and vanilla. Place over pan or bottom of double boiler filled with boiling water. Beat continuously until frothy.
- Place directly over low heat and continue beating until thickened. Remove from heat and let cool.
- In a medium bowl, beat heavy cream until thick with stiff peaks. Fold into the cooled egg wine mixture. Pour into serving glasses and refrigerate until chilled.
- Serve cold with biscotti.
Teri and Don
Wow, what a dessert. I had something like this in London in 1970 and I’ve alway wanted to try to make it from memory. This hit the mark perfectly. We also served it in place of whipped cream on Pumpkin Pie and everyone LOVED it. Great on top of a strong epresso too. thanks for this!
Tara
So glad you enjoyed it!
Aronca
This is absolutely amazing 👏 🤩 the flavors develop and change as you eat – rich, but light and refreshing all in the same bite, which shouldn’t make sense, but it just does! I have made this twice now and each time it was spectacular 🙌 this time I made chocolate biscotti to go with it 😋 thank you so much for the recipe! It is a hit that I will continue to replay!