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5 from 1 vote

Moscato Zabaglione with Strawberries

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dessert
Servings: 4
Author: Susan Pridmore


  • 4 egg yolks
  • 1/4 cup Baker's sugar fine sugar - but not to be confused with confectioners sugar
  • 1/4 cup Moscato d'Asti
  • Strawberries
  • Chocolate nibs


  • Whisk together the egg yolks and sugar in a medium nonreactive metal bowl until completely combined. Set bowl over a medium pot of gently simmering water over enough heat to keep the water simmering.
  • Gradually add the wine, whisking constantly.
  • Continue whisking until mixture is light and foamy, almost tripled in volume, and begins to thicken to the consistency of cake batter - about 10 minutes. If I raise the whisk from the custard, and drizzle a figure eight on top of the batter, the figure eight remains for 8-10 seconds before completely dissipating into the batter.
  • Pour a little zabaglione into 4 dessert dishes, top with strawberries, and drape the remaining sauce on top. Sprinkle with a few chocolate nibs.