Recipe: Zabaglione (Russian Custard)

recipes snacks Sep 03, 2023
Image: A nourishing serving of Italian Zabaglione, French Sabayon, and GAPS Russian Custard in a beautiful dessert dish.

Zabaglione is an Italian sweet made of whipped and heated egg yolks, sugar, and Marsala wine, served hot or cold.  In France it's called Sabayon (usually made with champagne) and on the GAPS Protocol it's made without booze and called Russian Custard.  This is super easy in a Thermomix but worth doing even on the stove top, you can double batch and eat cold, storing in the fridge, it will seperate when cool, so mix before serving. 

Russian Custard, a rich and delicious treat, offers a nutritional boost thanks to its key ingredient – egg yolks. Eggs are not only easy to digest but also packed with essential nutrients your body craves. They are a fantastic source of vitamins A and D, zinc, and choline, a crucial nutrient supporting various bodily functions, including cellular growth, brain and heart health, and liver protection. Egg yolks, in particular, are a nutritional powerhouse, containing fat-soluble vitamins A, D, E, and K, along with calcium, zinc, B12, folate, biotin, and choline. This nutrient density makes egg yolks a go-to choice for adrenal support, stress hormone regulation (like cortisol reduction), enhanced brain function, robust liver function, a bolstered immune system, and improved skin health. 

This version doesn't contain alcohol.

Serves 4:

12 egg yolks (source pasture raised or organic ideally)

1-2 Tablespoons of raw honey (or preferred sweetener)

1 teaspoon vanilla essence


Half-fill a saucepan with water and bring to a boil, then reduce heat to a simmer. Place egg yolks and honey (or preferred sweetener) in a heatproof bowl that will fit neatly on top of the saucepan, without touching the water. Using a hand-held electric mixer, lightly beat yolks. Position bowl on top of saucepan and continue to beat until yolks are pale and frothy. Add vanilla essence, and continue to beat. When the mixture begins to resemble a soft, frothy cream, remove from heat.

Thermomix Method: Insert butterfly, add egg yolks, vanilla and honey. Cook 6 minutes/70 degrees/speed 4.


For a zesty dessert, omit vanilla essence and add 1-2 teaspoons of finely grated lemon rind.

If you love chocolate, add 20-30g of Dutched Cocoa (less harsh on the gut) or 30g Cacoa and increase honey (or preferred sweetener) to 3 tablespoons, its like cake mix meets chocolate mousse! 

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