Italian Delight: Iced Zabaione Recipe 

There's a certain magic to an Italian dinner—the slow savoring of each course, the clink of glasses, the laughter that lingers long after the last bite of pasta.

But the true test of any great meal lies in its final act: the dessert.

And if you're searching for something that feels both celebratory and effortlessly light, look no further than this iced zabaione. Known as zabaglione throughout most of Italy, this Piedmontese treasure is traditionally served warm, but this chilled variation transforms it into something entirely new—a frothy, almost mousse-like indulgence that dances on the tongue.

It's the kind of dessert that sparks curiosity the moment you mention it yet delivers pure comfort with every spoonful.

Unusual? Absolutely. Delightful? Beyond question.

Best of all, it requires just a handful of ingredients and mere minutes of your time, making it the perfect grand finale to any Italian feast—one your guests will reminisce about for weeks to come

Here's what you'll need:

• Eggs
• Caster sugar
• Marsala wine
• Cinnamon
• Lemon and half a vanilla stick
• Rum
• Maraschino liqueur
• Ice

This is how to make it:

• Mix ten egg yolks with two dessert spoons of caster sugar, three glasses of Marsala wine, half a vanilla stick, the thin peel of half a lemon, and a small piece of whole cinnamon.
• Whisk gently over a low heat (using a bain-marie if possible) until the mixture is hot, slightly thickened, and lightly frothy. It should never boil.
• Remove from the heat. Take out the cinnamon, vanilla, and lemon peel.
• Whisk again for about two minutes until smooth and slightly airy.
• Stir in one tablespoon of Maraschino liqueur and one tablespoon of rum until fully combined.
• Pour into a chilled silver soufflé dish (or similar serving dish) and place over ice until cold.
• Serve with sponge cakes, berries (fruits of the forest), or iced wafers.

This iced zabaione recipe is an unusual yet delightful and still pretty much traditional version of the 100% traditional Piedmont-style zabaione that I feature elsewhere on the site (click here for the recipe). 

Questions we are often asked about Zabaione

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For some great traditional recipes from the Veneto region of Italy, the region that is home to Venice, click here