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–+ servings
Vegan zabaglione in a crystal glass topped with a vegan ladyfinger, with a red rose in the background

Vegan Zabaglione - Easy To Make Identical To The Original Recipe

A hidden gem of classic Italian cuisine: This beloved dessert, traditionally based on egg yolks, wine, and sugar, now gets a glorious vegan revival —Vegan yolk sauce, delicate aquafaba foam, and sweet Muscat wine join forces to create a silky, dreamy treat that's simply unforgettable! 🍷✨
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Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

4-6 Servings
Serving Options
  • vegan lady fingers
  • vegan orange sponge cake
  • Roasted coffee beans, grated orange peel, strawberry, berries, fruit salad

Equipment

Method
 

  1. Start with "vegan egg yolk" sauce: in a small saucepan, melt vegan butter over low heat, stirring constantly.
  2. Add nutritional yeast, corn starch, xanthan gum, turmeric, and paprika, and mix well.
  3. Add wine and milk and mix well. Increase to medium heat and cook, stirring, until it thickens. Remove from heat, and set aside to cool.
  4. Put the aquafaba in a deep bowl, preferably of metal. Whip at low speed for a few seconds until bubbles start to show.** (See note at the end of the recipe). Add salt and vinegar and whip until foam begins to form.
  5. Increasing to the highest speed; using a spoon, add sugar gradually and whip until you get a stable, soft meringue.
  6. Add black salt to the yolk sauce and mix well. Add the yolk sauce to the meringue gradually, using a spatula-spoon with folding movements until combined.
Serving Options
  1. Pour into champagne or dessert glasses, sprinkle with grated orange peel, strawberries, or berries, and serve with vegan lady fingers.
  2. Trifle Zabaglione: Place a slice of orange sponge cake on a serving plate. Next, add 2-4 Tablespoons of fruit salad, pour Zabaglione generously over the fruits, and serve.
  3. Serve Zabaglione warm or chilled.

Notes

You can whip the meringue with a table or hand mixer. I used a powerful immersion blender with 12 speeds, whipped on the highest level, and I got a very stable meringue within a few minutes.

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