Sabayon vs. Zabaglione – A Dessert Showdown with a Splash of Wine

If you’ve ever dipped your spoon into a cloud of warm, silky custard and thought, “Is this French or Italian?” — welcome to the delicious identity crisis that is sabayon and zabaglione.

Both are luscious egg yolk-based foams, whipped with sugar and wine, and destined for dessert greatness. One hails from the vineyards of Italy, the other from the buttery elegance of French cuisine. But which came first? And how do you choose between them (other than… not)?

🍷 The Origin of Indulgence

Let’s travel back to 16th-century Italy, where zabaglione made its debut in papal kitchens and noble dining halls. It was rich, warm, slightly boozy, and meant to be slowly spooned over fresh berries or served in elegant glasses with biscotti on the side.

Fast-forward a couple of centuries and the French, with their uncanny ability to make everything sound seductive, adopted the recipe. They called it sabayon — same whisking technique, same velvety texture, but with a little more je ne sais quoi. They even took it savory sometimes, draping it over scallops or asparagus. Très versatile.

🍨 But for Dessert? That’s Where They Both Shine.

Whether you call it sabayon or zabaglione, this custard is pure dessert magic:

• Whipped to airy perfection
• Infused with wine (Marsala for the Italians, Champagne or sweet white wine for the French)
• Served warm over fresh berries, poached fruit, or even chilled and set in parfait glasses

Zabaglione tends to be richer, with Marsala adding warmth and depth. Sabayon, while nearly identical, often has a lighter touch and more flexibility in wine choice.

🇮🇹 Zabaglione

• Origin: Italy
• Always sweet
• Marsala wine is the classic choice
• Thick, rich, and luxurious
• Often served warm over berries, figs, or peaches

🇫🇷 Sabayon

• Origin: France
• Typically sweet, but can go savory
• Made with Champagne, sweet wine, or liqueurs like Grand Marnier
• Lighter and fluffier
• Often served in coupe glasses with fresh fruit, or chilled like a mousse

Yes, sabayon can be used in savory dishes like scallops — but let’s be honest — we came here for dessert.

🥄 Make It at Home

Want to try your hand at it? You’ll need:

• 4 egg yolks
• ¼ cup sugar
• ½ cup Marsala wine or sweet wine
• Fresh berries, for serving

Whisk yolks and sugar over a simmering double boiler until thick, then gradually whisk in your wine. Keep whisking (don’t stop!) until the mixture triples in volume and forms soft peaks. Spoon over berries, chill it, or serve warm — either way, you win.