Zabaglione with a heaping tbsp of THANKS!

Ever since I could reach the stove, I’ve been cooking in the kitchen (refining my taste along the years). I remember mixing melted cheese with ketchup one time, but I’ll spare you the details of my culinary mishaps. My family, however, has always been extremely supportive and perfected the art of masking their displeasures with the widest grins on their face.  I, after all, was their favorite little chef.

once a foodie, always a foodie
drinking tea

Next month will be Olive Juice’s 1st birthday and I suck at keeping things under wraps.  Last week, one of my dreams came true when I finally made it on TV to showcase two of my signature dishes: pasta alla zarina and baba ganoush. I’ve been extremely fortunate to have a support network that has grown beyond my family to include my friends and fellow food bloggers around the world.  I wish I could one day meet the faces behind all the delicious-looking blogs I visit on a regular basis; but for now, I would like to dedicate this post to everyone who has tuned in and especially to those who’ve taken the moment to comment and send e-mails.  You have inspired me to keep doing what I love and this Italian zabaglione is for you – buon appetito!

mise en place
mise en place

Zabaglione (or Sabayon as it is known in France), is a basic dessert sauce made from whipped egg yolks, sugar and marsala wine.  I took the liberty to add a splash of amaretto, I hope you don’t mind.

zabaglione never met a berry it didn’t love
zabaglione with berries

The sauce is super easy to put together all while having the benefits of sounding extremely elegant.  All it takes is whisking all the ingredients over a double boiler until the sauce is light and fluffy and you could form ribbons like the one shown above.

zabaglione con frutta
zabaglione con frutta

Fresh summer fruits is my preferred canvas for this rich sauce just because it brings a refreshing note to each bite.  Of course, it goes well with just about anything.


yields approx. 325 ml


  • 6 egg yolks
  • 110 g sugar
  • 125 ml marsala
  • a splash of amaretto

Putting them all together

  1. With an electric mixer, whisk the ingredients in a heat-proof bowl until well blended.
  2. Transfer to a double boiler and continue whisking for about 5 minutes or until the sauce is light and fluffy.
  3. Remove from the double boiler and continue whisking until the sauce has cooled down slightly.
  4. Serve slightly warm over fresh fruit.


Clips from the morning show!

Pasta alla Zarina

Creamy Spinach Pesto

Baba Ganough

Middle Eastern Roasted Eggplant Dip

Rebecca & Me
Rebecca & Me
Pretend News Anchors
Pretend News Anchors

23 thoughts on “Zabaglione with a heaping tbsp of THANKS!

  1. Oh hello there Antonio, lovely pictures of you 🙂
    Its amazing when parents encourage you to feel free to whatever you like .. err in the kitchen :p
    Congrats on your TV appearance. The zabaglione looks so lovely but its the egg yolks that terrify me … but i guess just a bit doesnt hurt 🙂

  2. Congratulations! What a great opportunity. Baba ganoush is one of my favorite foods. And the zabaglione looks delicious and doesn’t sound difficult at all.

  3. Congrats on the TV segments dude. I was impressed with how at ease you were, and everything was pretty smooth. I think we’ve got a budding star in our midst.

    Glad I found your blog, you’re going places my friend.

  4. Congratulations Tony! I just made a basil pesto – to freeze for use in the winter. I haven’t tried spinach pesto, but it looks good. I’d also like to try to the baba ganoush.

  5. We’re so happy that one of your dreams finally came true! Making it on TV is just one of the many wonderful things I see in your future Tony!
    You look great, confident and knowledgeable. Congrats and a big hug to you!

  6. OMG that is about the coolest thing I’ve ever seen! You are such a natural in front of the camera, Tony. 🙂 And Happy early Blogiversary!

  7. Hey Tony,

    thanks so much for the nice comment about my friends dad. it’s really sad. Congrats on making it to tv. it’s so much fun, right! I love it! I’ll be taping for CBS on Wed…
    Getting ready as of today since I’m doing 5 dishes! Sigh.

    Anyway, great looking *crema*.

  8. Congratulations on this great opportunity! It sounds like it was a lot of fun as well. Your dessert is so light and delicious looking. The presentation is stunning.

  9. Yummy looking dessert! Congrats on your TV spot, how fun! I worked for the local news here in Los Angeles for years, from looking at your clips, I’m sure they’ll be asking you back in no time.
    Happy Birthday to Olive Juice as well!

  10. I just realized I had my fingers on the wrong keys when typing my name! Guess I should read your blog AFTER my first morning cup of coffee! 😉

  11. You did great on TV, congrats to you! very relaxed you seemed in front of the camera.And A Happy soon to be Blogoversary!

  12. That photo is adorable!!! I love the way the little you is clutching at the coffee cup with the two-handed grasp 🙂

    Thanks for sharing your zabaglione recipe and congratulations on your TV appearance! You did fantastic!

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