Italian Zabaglione pudding

On the last night of my Christmas vacation in Italy I write the first post of the year. I spent the last 3 weeks in Italy enjoying friends and family, the food and the shopping. As a result I spent almost no time on the web and not enough time on work… Very busy weeks ahead, but I enjoyed my time this side of the ocean!

For this first post I am interpreting zabaglione for the recipe swap at Burwell General Store. I was very happy to see this recipe. one of the clearest memory of my grandmother is the one of an afternoon when my grandma decided to make me zabaglione. I remember it because I wanted to help, but I didn’t know that I had to separate the yolk. That created a bit of drama, but all ended up well with some great zabaglione.

For the swap, I have made a pudding out of a simple zabaglione. I made zabaglione and added in gelatine to solidify it. It turns into a pretty calorie dense dessert with a very distinct zabaglione taste. To make it lighter you can add a bit more milk.

I am very curios to see what my fellow blogger did, remember to check out their work!

Zabaglione pudding


  • 4 eg yolks
  • 4 tbsp sugar
  • 4 1/2 eggshells Marsala
  • 2 tsp gelatin
  • 1/2 cup milk


  1. Soak the gelatin in a bit of water and let it bloom. Also prepare a pot with water and bring it to a simmering boil.
  2. In a stainless steel bowl whisk the yolks with the sugar until the mixture becomes foamy and very pale. Then, slowly add the Marsala and bring the bowl on the simmering water.
  3. Keep whisking for about 10 minutes or until the mixture thickens up. As soon as the mixture has thickened, take the bowl off the heat and add the gelatin. Whisk until the gelatin has dissolved.
  4. Add the milk and pour in a mold to cool down. Place in the fridge for about 4 hours or until solidified and enjoy as a dessert.

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