6 egg yolks

120g caster sugar

1 vanilla pod

80ml marsala wine


1 lemon


400g blackberries

25g caster sugar


90g chocolate chips


Swap the marsala wine for 80ml limoncello


1. Bring some water to the boil and reduce to a simmer in a medium sized pan.

2. Crack your eggs, separating the yolks from the whites, and the place the yolks in a heat-proof bowl.

3. Halve your vanilla pod and scrape out the seeds before adding to the bowl with the egg yolks. Then add the sugar to the bowl.

4. Using an electric whisk, beat the mixture until it is light and airy in texture.

5. Pour the marsala wine into the mixture before placing the bowl on top of the simmering pan of water, making sure that the water in the pan does not touch the bottom of the bowl.

6. The mixture needs to be cooked gently so that it remains smooth. Whisk the contents of the bowl for 10 minutes, until the egg yolks are a thick and foamy consistency, and the whisk leaves a clear trail through the mixture.

7. Immediately spoon the mixture into six individual dishes – or champagne flutes for extra special presentation – and top with your garnish of choice before serving.

Simple Zabaglione

For a basic, traditional recipe with a lemon twist, simply grate the zest of one lemon over the top of your zabaglione.

Chocolate Zabaglione

1. For a chocolatey take on traditional zabaglione, heat 90g of milk, white or dark chocolate chips until melted.

2. Stir the melted chocolate into the bowl with the egg mixture, before whisking over the heat.

Blackberry Zabaglione

1. Take a bowl and lightly crush 400g of blackberries before mixing in 25g caster sugar.

2. Spoon the mixture into six individual dishes, before topping with the zabaglione mixture when it is ready.

Limoncello Zabaglione

1. For a different twist on a tradition zabaglione recipe, swap the marsala wine for limoncello liqueur to transform the flavour of the dish.

2. Instead of stirring in the marsala wine, add 70ml of limoncello and whisk.