Stephanie Pascarella is an Italian-Sicilian mama of two who says, “Holidays are all about family and food!” One of her favorite desserts to share with her fam is traditional Italian zabaglione, and I won’t lie, this is an alcohol forward dessert. If you have a sensitive palate or are serving this to little ones, I recommend removing the dry Marsala. You’ll be left with fluffy custard that pairs perfectly with fresh strawberries – yum!
Zelda and I had never made this before so we were a little apprehensive, but it turned out to be super easy, just get ready to stir! Stirring is key to getting the custard to set. We promise it’s worth it. We can never resist putting a few sprinkles on our dessert, especially around the holidays. It just makes it a little more magical! Do you have a dessert you and your babes make? Tell me in the comments below.
Photo Credit & Food Styling: Leah Nolan
- 8 Egg Yolks
- 1/4 Cup Dry Marsala
- 1/2 Cup Sugar
- 1 Cup Strawberries, Sliced
- Place approximately one inch of water in a pot and bring to a simmer.
- In a stainless steel bowl or another pot of the same size, add the eggs yolks, sugar and Marsala.
- Place this mixture over the pot of simmering water and whisk until a custard forms. Do not overcook, the mixture will curdle.
- Slice the strawberries and place them in the bottom of the dessert dish and top with the zabaglione.
- Serve at your next party!