Description
Sabayon is a light and elegant Italian dessert made by whisking egg yolks, sugar, and Marsala wine over gentle heat until thick and airy. This luscious custard is perfect served warm, chilled, or at room temperature, paired with fresh berries or fruit, and optionally topped with whipped cream for a decadent finish.
Ingredients
Scale
Sabayon
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/2 cup dry Marsala wine or dry white wine
For Serving (Optional)
- Fresh berries or fruit
- Whipped cream
Instructions
- Prepare the double boiler: Fill a medium saucepan with about an inch of water and bring it to a gentle simmer, ensuring the water doesn’t touch the bottom of the heatproof bowl.
- Whisk egg yolks and sugar: In a heatproof bowl that fits snugly over the saucepan, whisk together the egg yolks and sugar until the mixture becomes light and creamy, approximately 2 minutes.
- Incorporate Marsala wine: Gradually whisk in the Marsala wine while the bowl is over the simmering water. Continue to whisk constantly for 8 to 10 minutes until the mixture thickens, triples in volume, and forms soft ribbons when the whisk is lifted, taking care not to overheat to prevent scrambling.
- Cool slightly: Remove the bowl from heat and continue whisking for an additional 1 to 2 minutes to cool the sabayon slightly.
- Serve: Spoon the sabayon warm, at room temperature, or chilled over fresh berries or fruit. Optionally, layer with whipped cream in dessert glasses for an indulgent treat.
Notes
- Sabayon is best enjoyed the day it is made for optimal texture and flavor.
- For a non-alcoholic version, substitute the Marsala wine with sparkling grape juice or orange juice.
- Try serving sabayon over poached fruit or as a sauce for cakes and tarts to enhance your desserts.
