If you have been craving spumone, this classic version delivers everything you love about the original. Zabaglione turned into a frozen dessert — boozy, nutmeg-scented, and special-occasion perfect. It is simple, honest cooking — the kind of dish Italian home cooks have made for generations, and one you can master on the first try.
Why This Spumone Recipe Works
Egg yolks, marsala, dark rum and whipped cream do the heavy lifting here, so every ingredient has a job. Nothing is complicated and nothing is wasted — spumone is proof that a handful of good ingredients beats a long shopping list.
A Note on Ingredients
A double boiler and a strong arm (or hand mixer) are all you need for the zabaglione base of this spumone. Nutmeg is not a typo — it is the traditional note.
How to Make Spumone, Step by Step
Ribbon the yolks with sugar and nutmeg, then whisk in marsala and rum over gentle heat until thick and foamy. Chill the base over ice, fold in whipped cream and beaten whites, and churn. Freeze the spumone well covered and scoop it in balls over crushed amaretti.
Tips for the Best Spumone
- Keep the double boiler water barely simmering — scrambled yolks cannot be saved.
- Chill the base fully before churning or it will not freeze well.
- Press plastic onto the surface to prevent ice crystals.
Make Ahead and Storage
Keeps 1 week in the freezer, well covered.
More Italian Recipes to Try
When you are ready for your next Italian project, browse all of our tested recipes or dig into our cooking guides. A great next step is our Carbonara Sauce — and for the history behind the dish, this overview of zabaglione is worth a read.
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