Fresh Cherry Zabaglione



  • 6 egg yolks
  • 6 tbsp sugar
  • 1 cup Marsala
  • One cup fresh Stemilt cherries, pitted and sliced
  • One tbsp granulated sugar

Zabaglione is Italian custard, made from egg yolks flavored with Marsala and sugar.

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  • Yield
    4-6 servings
  • Prep time
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  1. Combine the egg yolks and sugar in a medium-size bowl. Whisk well, until pale yellow.
  2. Add the Marsala in a slow stream, whisking constantly.
  3. Transfer the mixture to a double boiler, and cook until the zabaglione is frothy and has double in volume. It should easily coat the back of a spoon.
  4. Remove the pan from the heat and allow the zabaglione to cool to room temperature.
  5. For a lighter texture, fold 1/2 cup whipped cream into the cooled mixture.
  6. While the Zabaglione is cooling, toss the sliced cherries with the sugar.
  7. Spoon the Zabaglione into wine glasses or other dessert dishes and top with cherries.


  1. If you don’t have a double boiler, use a metal bowl over a saucepan.
  2. The trick is to heat the zabaglione without overheating it.

Nutritional Information

Per Serving

  • Calories: 245
  • Protein Content: 3 g
  • Carbohydrate Content: 28 g
  • Fat Content: 5 g
  • Saturated Fat Content: 2 g
  • Cholesterol Content: 210 mg
  • Sodium Content: 15 mg
  • Fiber Content: 1 g
  • Sugar Content: 22 g