Classic zabaglione is made with dry Marsala, but I like the way a spicy, floral Riesling pairs with ripe summer fruit. Look for an Alsatian-style dry or off-dry Riesling, or try Champagne, Sauternes, Vouvray, or Marsala, varying the amount of sugar to balance the sweetness of the wine.
Make Ahead Tips
The gelatin prevents the zabaglione from separating in the refrigerator and lets you make the dessert up to a day ahead. If you plan to make the dessert the day you serve it, you can omit the gelatin, but be sure to chill the custard for 2 hours.
I like this..... i will make to home.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.