Strawberry Zabaglione Recipe

Strawberry zabaglione

  • serves 6
  • Easy

Marsala, the key flavour in this, is a perfect match for strawberries in this fresh twist on the Italian dessert zabaglione. Don’t over-beat the cream, otherwise combining it with the zabaglione will be difficult. Whisk until it is barely in soft peaks and then gently fold together.



  • eggs 2
  • golden caster sugar 30g
  • Marsala 2 tbsp
  • double cream 90ml, softly whipped
  • strawberries 25, 7 puréed and 18 left whole
  • small biscuits to decorate


  • Step 1

    Put the eggs, sugar, marsala and a pinch of salt in a large glass bowl. Fill another larger bowl with iced water and set aside. Put the first bowl over (not in) a pan of simmering water. Whisk the mixture with electric beaters until very thick or about 3 times the volume. Remove from the heat and set inside the bowl of iced water then whisk again until cold.

  • Step 2

    Fold in the whipped cream and pour into glasses. Swirl a spoonful of the purée through each. Decorate with whole strawberries then chill for at least 3 hours before serving.

Check out our other Italian dessert recipes here...

Baileys Tiramisu in a dish with a slice cut out


Nutritional Information

  • Kcals 144
  • Fat 10.3g
  • Saturates 5.1g
  • Carbs 8.9g
  • Fibre 0.6g
  • Protein 3.2g
  • Salt 0.09g