Riccardo’s Zabaione Spring Recipe


We seem to have experienced a few false starts to spring, with the sun coming out for a few days only to give way to a chilly grey gloom that is very dull and uninspiring. We’re now in the latter part of May, and the weather forecast is looking promising once more, so I’d like to think this is it, and there will be no turning back! So with this optimistic view, I am bringing you a lovely springtime recipe from an amazing chef, who leads the kitchen team at the prestigious Dolada Restaurant in London’s Mayfair.


Riccardo was born in the Veneto region of Italy and represents the fifth generation of the De Prà family of restaurateurs, passionate about agriculture and producing ingredients of the highest quality, at the family-owned Ristorante Dolada.

Riccardo has a rich culinary background with his early experience gained working for the best Italian and French Michelin starred restaurants. He has lived and cooked all over the world to broaden his wealth of knowledge for food. In the UK Riccardo has worked with Stefano Cavallini at the Halkin Hotel, and the Roux brothers in Suffolk; further afield he has worked under the guidance of his mentor Hiroisha Koyama in Japan at the Basara Restaurant and the Tucshima at Aoyagi Restaurant.

For us he is going back to his Italian roots and sharing his sublime recipe for Zabaione. Zabaione is a delicate, foamy custard made from eggs and Marsala, but can also be made using other wines or coffee; it can be served as it is, in little cups, or served with cookies and such, as a dip, or served gratinated with fruit as desserts. Riccarddo strongly advises that to do this recipe well you must use a copper pan as only copper can transmit the heat in a very uniform way and cooks the egg very softly and evenly.

In short: tasty and versatile!
Louise x

P.S. If you’re mouth is watering whilst reading this post and you don’t have access to a copper pan, you can book to eat at Dolada. With lunch starting from as little as £17 per head and no washing up to do, it is a rather tempting option don’t you think?

Riccardo’s Zabaione Spring Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes



6 yolks
120 g sugar
120 g Marsala wine

Beat the yolks and the sugar until the mixture is pale yellow [tending towards white], then beat in the Marsala and cook in a copper pan over a very light heat. Do not let it boil, and remove it from the heat as soon as it thickens. 
Warm up the cups before serving it and enjoy!

Author: Rohini Wahi

Rohini is a London based freelance journalist and trend forecaster for the design industries. She has worked for Elle Decoration, Living Etc, Houzz and Design Sponge amongst others.

She loves a period drama and keeps a tidy home. Launched in 2007 The Beat That My Heart Skipped focuses on home inspirations, design trends, lifestyle and food – coupled with an insight into Rohini’s work and home life – from key picks at trade shows to styled weekend soirees. To contact Rohini for queries, work for hire or just to say hi drop her a line at mail@rohiniwahi.com

2 Comments on Riccardo’s Zabaione Spring Recipe

  1. Alexo
    Saturday, May 22nd, 2010 11:35 at 11:35 am (10 years ago)

    My Dad used to make Zabaione for me when I was little – more proof to add to the coffee thing that I am indeed half-Italian

  2. Di Overton
    Monday, May 24th, 2010 08:43 at 8:43 am (10 years ago)

    Looks delicious. I would love to paint a wall with it then lick it 🙂

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