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zabaglione recipe
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Venetian Zabaglione

Sarah Venezia is Adam Tihany’s young daughter, and this is her favorite dessert. It’s simply a zabaglione that’s briefly run under the broiler to brown the edges. Fresh raspberries are delicious alongside. At Remi the zabaglione is put into a star-shaped mold before broiling directly on a flameproof plate. To make the dessert at home, use shallow flameproof molds that can go directly to the table.

zabaglione recipe



  • 8 large egg yolks
  • 60 mg sweet marsala
  • 1/2 pint (180 g) fresh raspberries
  • 60 gr sugar


  • Place the egg yolks in a bowl preferably unlined copper.
  • Place the bowl over a saucepan of simmering water. It is important that the bottom of the bowl not touch the water.
  • With a whisk beat the egg yolks until they are frothy, then gradually beat in the marsala and sugar. Continue beating about 5 minutes longer, until the zabaglione mixture is hot, just beginning to give off steam, very light, frothy, and thick.
  • Remove the bowl from the heat and continue beating until the mixture has cooled to room temperature.
  • To serve, divide the raspberries among 4 shallow flameproof molds, such as creme brulee molds.
  • A single larger mold, such as an 8-inch (20-cm) porcelain quiche dish, can be used instead.
  • Preheat a broiler. Spread the zabaglione mixture over the raspberries into the mold or molds and place under the broiler for about 30 seconds, until the top has browned lightly. Serve at once.
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