Frozen Zabaglione


  • 6 large egg yolks
  • 1 pinch salt
  • 12 cup white sugar
  • 23 cup dry Marsala wine
  • 1 cup cold heavy cream



  • Put a medium to large mixing bowl and whisk in the fridge
  • Crack 6 egg yolks into a medium mixing bowl, saving the whites

Make Zabaglione / Sabayon

  • Add salt, sugar, and marsala wine
  • Set heat to medium-low and grab bowl with a towel
  • Whisk constantly until it thickens and is hot to the touch
  • It should reach the ribbon stage, where drips will stay visible for a few seconds (~10 minutes)
  • Cool completely. To can be speed this up:
    • Fill a larger bowl 13 full with cold/ice water and set your zabaglione in it
    • Whisk until it has cooled completely

Make Whipped Cream

  • Add the cold heavy cream to the cold mixing bowl
  • Whisk to soft peaks

Combine & Freeze

  • Transfer whipped cream into the zabaglione bowl with a spatula
  • Fold until 97% mixed
  • Transfer into an already cold freezer container
  • Press plastic wrap onto surface
  • Cover and freeze overnight