Zabaglione Freddo, a light , Marsala flavored Mousse.

Here is a recipe from the Gritti Palace in Venice.This prestigious old hotel is right on the Grand Canal and is where I learned to make this delicious dessert. Think of Harry’s Bar with Hemingway dipping a delicate dessert spoon into a tall flute of Zabaglione Freddo, his favorite Italian delicacy.
This dessert is light and velvety to the tongue, a perfect finish for a dinner party or any special evening with friends, famous or not.

Serves 12-14


  • 1 1/2 cups dry, white wine
  • 8 egg yolks
  • 2/3 cup sugar
  • 1 pkg. plain gelatin
  • 1/3 cup cold water
  • 2 cups of heavy cream, whipped soft
  • 1/2 cup Marsala wine or 1/4 cup grand Marnier, optional.


  1. Using a metal bowl over simmering water, whisk sugar, wine and yolks until triple in volume.
  2. Set up gelatin in the cold water to dissolve the grains, then whisk into hot yolk mixture.
  3. Add Marsala.
  4. Cool mixture in bowl over ice.
  5. Whip cream to soft peaks.
  6. Fold cream to cooled mixture and chill briefly to just the start of setting.
  7. Using a pastry bag, pipe mixture almost to top of each glass. Finish with toasted, crushed almonds or fresh raspberries. Refrigerate until needed.
  8. This is a perfect make ahead dessert.

This picture shows a dessert table at a catering event for a friend. The flutes of Zabaglione Freddo,are topped with a cream rosette and crushed pistachios.


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