I Made It Challenge: Zabaione


Tandy Sinclair from Lavender and Lime has proposed a new challenge for bloggers, called I Made It.

It does not matter where you live in the world; this is a challenge open to everyone and anyone.

How will it work? On the 2nd of the month, the host will put up the I Made It challenge. Each blogger who takes part will post the I Made It recipe anytime during the month, but all posts have to be done in the same month as the challenge is issued.

For the first month the chosen recipe was sabayon or zabaione, one of the classiest and more appreciated desserts in the Italian cuisine. The ingredients are very simple, egg yolks and sugar enriched with Marsala wine (or other liqueur), cooked over a Bain Marie. But we have to be careful with the execution. The temperature marks the difference between a soft and light cream and a lumpy mess.

Of course, there are many variations to the classic recipe and that’s what I bring you today: a zabaione made with Grand Marnier and cardamom.

The flavors here are very strong, so is better to tune it down a bit with some whipped cream.

Grand Marnier and cardamom zabaione
Grand Marnier and cardamom zabaione


  • 4 egg yolks
  • 40 g sugar
  • 6 tbsp. Grand Marnier
  • ¼ tbsp. ground cardamom


In a heatproof bowl, mix the egg yolks with the sugar.

Whisk until the mixture is thick and creamy. Add the Grand Marnier and cardamom and continue whisking until everything is well incorporated.

Immerse the bowl in a large pot filled to 1/3 of hot water, the heat must be very low and the water should not boil ever to prevent lumps.

Whisk for about 10-15 minutes, until the cream thickens. Now remove sabayon from heat and serve immediately in crystal glasses.

If you want it cold instead, you have to stir occasionally until it cools, to prevent the liquor to separate from the cream and settle to the bottom.


31 Replies to “I Made It Challenge: Zabaione”

    1. Thank you Tandy! The challenge was very interesting. This was my first time doing this recipe, and I love to try new things!
      Looking forward to next challenge 😉

    1. ¡Hola Tanya! Y como era la receta de tu padre? Le añadía algo especial? El cardamomo le añadió un toque especial a la crema y la naranja del gran marnier le venía genial también…

    1. Hi! Thank you 🙂
      I bough the cardamom for a recipe last December, it was the first time I tried and I loved it! I decided to take the risk and add it to the zabaione, and it went great… 😉

  1. Have only made Zabaione once in my life and it went pretty well … this I really like because I like Grand Marnier – great touch, because Marsala wine isn’t really my flavor. Cardamon is fine spice.. Well done. This goes on file.

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