Thermomix UK

Thermomix UK

Standard Supplier 28th February 2012
Thermomix UK

Thermomix UK

Standard Supplier


This impressive Italian foamy dessert is very easy in the Thermomix and will impress all your friends and dinner party guests. Chefs can also add it to their menus easily, knowing that the Thermomix eliminates the hands-on whisking time usually required for this recipe.


  • Ingredients
  • 100g granulated sugar
  • 200g Marsala (or dessert wine
  • or apple juice)
  • 100g water
  • 2 whole eggs
  • 4 egg yolks


1. Make sure that the Thermomix bowl and butterfly whisk are clean and grease free
2. Fit butterfly whisk onto blade unit. Weigh and add all ingredients into the Thermomix bowl, using the built-in electronic scales
3. Cook and whisk for 8 minutes/ 80°C/ Speed 3 until it is a thick and creamy foam.
4. Pour out immediately into individual small dishes or wide bowl champagne glasses. Serve hot immediately, with a teaspoon and some crisp dessert biscuits
Note: If you wish to serve the zabaglione cool or cold, continue to whisk it for 10 minutes/Speed 4 without heat. This produces a stable foam which will keep for up to 3 hours. Chill in the fridge. This extra whisking is also useful if your guests/customers aren’t quite ready for dessert when the zabaglione is cooked.
Tip: If the zabaglione curdles, as can sometimes happen when the acid in the Marsala wine affects the egg yolks, add 50g iced water and whisk for 20 to 30 minutes/Speed 4 without heat to restore it.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.