Set up a double boiler

Fill a saucepan with about 1 inch of water and bring it to a gentle simmer. Place a heatproof bowl (metal or glass) on top, ensuring the bottom doesn’t touch the water.

Whisk the yolks and sugar

In the bowl, whisk together egg yolks and sugar until the mixture is pale and slightly thick—this should take about 1–2 minutes.

Add the Marsala wine

Slowly whisk in the Marsala wine, keeping the bowl over the steam. Continue whisking constantly for 8–10 minutes, or until the mixture thickens into a creamy, custard-like consistency. It should hold soft ribbons when you lift the whisk.

Remove from heat and cool

Once thickened, take the bowl off the heat and let the zabaglione cool to room temperature. You can give it a gentle stir now and then to prevent a skin from forming.

Whip until soft peaks form

In a chilled mixing bowl, whip the heavy cream and vanilla extract until soft peaks form. The texture should be billowy, not stiff—this helps maintain that signature airy texture in the final dessert.

Gently fold whipped cream into zabaglione

Use a spatula to gradually fold the whipped cream into the cooled zabaglione base. Take your time—gentle folding helps keep the volume and fluffiness intact.

Transfer to a container

Spoon the mixture into a freezer-safe container or individual ramekins. Smooth the tops for an even freeze.

Freeze for at least 4 hours

Let your zabaglione firm up in the freezer for 4–6 hours, or until it reaches a scoopable consistency. For a more ice cream-like texture, you can stir it once after 2 hours to break up any large ice crystals.