Zabaione with pan roasted strawberries

July 17, 2025

Made with egg yolks, sugar, and Marsala wine, this incredibly light, airy, and boozy custard is a staple in Venetian cuisine, and for good reason.

We’ve taken this classic and paired it with some simply divine pan-roasted strawberries. The warm, slightly caramelised strawberries are the perfect tart counterpoint to the rich, sweet zabaione. It’s a match made in dessert heaven.

Trust us, this is easier to make than you think and tastes absolutely delicious. Perfect for a special treat or just when you want to feel a little bit fancy!

Zabaione with pan roasted strawberries

Ingredients for 4 servings

Balsamic pan roasted strawberries

600g strawberries, hulled and halved or quartered depending on size
100g caster sugar
4 tsp balsamic vinegar
4 tsp olive oil

Zabaione

8 fresh egg yolks (around 120g in total)
60g caster sugar
8 Tbsp Marsala wine
a big handful of ice cubes

Directions

1. Prepare the balsamic strawberries

Heat the olive oil in a small frying pan over medium heat. In a separate bowl, toss the prepared strawberries with the caster sugar. Add the sugared strawberries to the hot pan and toss constantly until all the sugar has melted and coats the strawberries, about 3-5 minutes. Stir in the balsamic vinegar and toss again to coat. Immediately remove the pan from the heat; the strawberries should still be firm, not soft or mushy. Set aside to cool.

2. Set up the double boiler

Fill a small saucepan with about 2 inches of water and bring it to a gentle simmer over medium-low heat. Ensure you have a medium heatproof bowl (stainless steel or glass) that fits snugly over the saucepan without touching the simmering water.

3. Prepare the ice bath

Fill a larger bowl halfway with cold water and add ice cubes. Set this aside; it will be used to quickly cool the zabaione.

4. Make the zabaione

While the water heats, place your medium heatproof bowl on a kitchen scale and add the egg yolks, caster sugar and Marsala wine to the bowl. Whisk vigorously to combine the ingredients.

5. Cook the zabaione

Once the water in the saucepan is simmering, place the bowl with the egg yolk mixture over the saucepan. Continuously whisk the mixture as it heats. The zabaione will gradually thicken and become a light, glossy, and creamy foam. This should take about 5-8 minutes. It’s crucial to keep whisking to prevent the eggs from scrambling.

6. Cool the zabaione

Once the zabaione is very shiny and creamy, immediately remove the bowl from the saucepan and place it into the prepared ice bath. Continue whisking gently to cool the zabaione as quickly as possible. This rapid cooling helps it maintain its volume, shine, and delicate flavour.

7. Serve the zabaione

Spoon the balsamic strawberries cooled into four individual cups or glasses. Top with the zabaione and chill in the fridge for at least 30 minutes before serving with a few mint leaves on top and, if you wish, plain biscuits on the side.