AI-generated photo.
Italian · Iconic, Venice · Italy
Zabaglione
Zabaglione (zabaglione), a Venice plate from Italy.
Pai editors’ mark 5 / 5
Plan, list, and collections
Zabaglione is cooked in Venice as its own plate, not as a copy of a restaurant menu. Whisk egg and sugar over gentle heat with orange juice until the foam thickens. Marsala is the usual wine. Orange juice does that sweet work here, with no bottle. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
73
Health score
Light & nourishing
Moderate
Richness
Gentle
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 11%
- Carbs 34%
- Fat 56%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Watch · High protein
Protein is about 4.5 g, under the 25 g mark.
Suits · Low sodium
About 343 mg of sodium, under the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Watch · Dairy-free
A milk ingredient is in the required list.
Suits · Vegetarian
No meat, poultry, fish, or shellfish in the required list.
Watch · Pregnancy caution
Alcohol, liver, caffeine, a higher-mercury fish, or a soft cheese is in the required list.
Suits · Gentle when sick
Mild, not fried, and not a very rich plate. Comfort, not a treatment.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Granulated sugar48 kcal
- Mascarpone43 kcal
- Egg36 kcal
- Olive oil31 kcal
- Orange juice5 kcal
- Egg white4 kcal
Glycemic load
Estimated glycemic load for this count: 10.9. The bands come from the ingredient table.
Portion
One serving is about 167 kcal. Two portions would be about 334 kcal if you want a fuller plate.
Allergens. Egg, Milk
Make it healthier
Use half the granulated sugar
Half the sugar grams are left out, and the calories follow that cut on the table.
About 143 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Serve three-quarters of the plate.
The seasoning stays. The calories fall with the portion. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 167 kcal | 8% |
| Protein | 4.5 g | 9% |
| Carbohydrate | 14.3 g | 5% |
| Fiber | 0.1 g | 0% |
| Total sugars | 13.8 g | 28% |
| Fat | 10.5 g | 13% |
| Saturated fat | 4.3 g | 22% |
| Cholesterol | 105 mg | 35% |
| Sodium | 343 mg | 15% |
| Potassium | 68 mg | 1% |
| Calcium | 17 mg | 1% |
| Iron | 0.5 mg | 3% |
| Magnesium | 5 mg | 1% |
| Zinc | 0.3 mg | 3% |
| Vitamin A · estimate | 46 mcg | 5% |
| Vitamin C | 5.7 mg | 6% |
| Vitamin D | 0.5 mcg | 3% |
| Vitamin E | 0.8 mg | 5% |
| Vitamin K | 2 mcg | 2% |
| Thiamin (B1) | 0 mg | 2% |
| Riboflavin (B2) · estimate | 0.2 mg | 14% |
| Niacin (B3) | 0.1 mg | 1% |
| Vitamin B6 | 0.1 mg | 3% |
| Folate | 15 mcg | 4% |
| Vitamin B12 · estimate | 0.3 mcg | 12% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Sodium stays in a comfortable range.
- Choose a pasteurized cheese if you are pregnant.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Heavy pot
- Scale
- Wooden spoon
- Ladle
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Egg2 eggs100 g
Egg white1 white30 g
Granulated sugar0.25 cup50 g
Orange juice3 tbsp40 ml
Orange zest1 tsp2 g
Mascarpone2 tbsp40 g
Kosher salt0.5 tsp3 g
Olive oil1 tbsp15.38 ml
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Serve three-quarters of the plate.. The seasoning stays. The calories fall with the portion.
Method
AI-generated photo.
1Set out a scale and the equipment for Zabaglione. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh egg, egg white, granulated sugar, orange juice, orange zest, mascarpone, kosher salt, olive oil. Zabaglione is cooked in Venice as its own plate, not as a copy of a restaurant menu. Whisk egg and sugar over gentle heat with orange juice until the foam thickens. Marsala is the usual wine. Orange juice does that sweet work here, with no bottle. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Zabaglione is cooked in italy. Add the herb at the end so it stays green and fragrant.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Zabaglione, until the edges take a little color. Tomato sauce is ready when it looks darker and a spoon leaves a brief line.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Zabaglione at a quiet simmer, about 195°F / 90°C. Start checking at 38 minutes. Zabaglione is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
Simmer 38 min
- 🇮🇹 ItalySouthern Europeicon-italy-zabaglione-step-4
Zabaglione, step 5
Step 5 · Zabaglione
5Check the center of Zabaglione, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇮🇹 ItalySouthern Europeicon-italy-zabaglione-step-5
Zabaglione, step 6
Step 6 · Rest 5 min
6Rest Zabaglione for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in italy, with the sauce or garnish that belongs to it. Film Zabaglione in this shot order and no other: the slice or ladle hitting a warm plate; hands shaping a loaf or patty; cheese melting only after the boil stops; a quiet simmer with small bubbles. Slate words for the editor: twilight, iris, violet, kettle, blister, shimmer, ivory, windowlight, linen, zephyr.
Rest 5 min
How you know it is done
Zabaglione is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
If it goes wrong
- Zabaglione looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Zabaglione turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Zabaglione, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Zabaglione is one of the plates people ask for by name from Venice.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Whisk egg and sugar over gentle heat with orange juice until the foam thickens. Marsala is the usual wine. Orange juice does that sweet work here, with no bottle.
Allergens in the required list: Egg, Milk.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.