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Chef Paul Rafala

Carbone's, www.carbonesct.com, Hartford, CT


  • 8 egg yolks
  • 4 tablespoons fine sugar
  • 1 ½ cups Marsala wine
  • 1/3 cup Galliano liqueur


Beat the egg yolks and sugar and cook in a double boiler over medium heat until white. Stir in the Marsala and Galliano, whisking constantly until the mixture is thick and forms peaks. Serve over fresh fruit of your choice in a champagne glass while the Zabaglione is still warm.

Makes 6 servings.