Description
Sabayon is a light, airy Italian custard sauce made from egg yolks, sugar, and sweet wine. This elegant dessert sauce is gently cooked over simmering water to create a rich yet delicate topping perfect for fresh berries or fruit.
Ingredients
Scale
Sabayon
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/2 cup sweet Marsala wine (or another sweet wine like Moscato or Sauternes)
Optional Serving
- Fresh berries or fruit for serving
Instructions
- Prepare Double Boiler: Fill a saucepan with about 1 inch of water and bring to a gentle simmer over medium heat, ensuring the water does not touch the bottom of the heatproof bowl used.
- Combine Egg Yolks and Sugar: In a heatproof mixing bowl, whisk together the egg yolks and granulated sugar until smooth and well combined.
- Set Up for Cooking: Place the bowl over the simmering water, ensuring it does not touch the water to create a double boiler effect.
- Add Wine Gradually: Slowly pour in the Marsala wine while whisking continuously to evenly incorporate the liquid and prevent curdling.
- Whisk to Thicken: Constantly whisk the mixture for 8 to 10 minutes. The sabayon should thicken, become pale in color, and approximately triple in volume, forming a light foam.
- Serve: Remove the bowl from heat. Serve the sabayon warm immediately or let it chill in the fridge and serve cold, ideally paired with fresh berries or seasonal fruit.
Notes
- Use a heatproof bowl that fits snugly over your saucepan to avoid steam escaping during cooking.
- Whisk constantly and vigorously to prevent the eggs from scrambling.
- Adjust sweetness and wine type based on preference or availability; Moscato or Sauternes are good alternatives.
- Serve immediately for best texture, or chill briefly for a refreshing cold dessert.
- Ensure the water is simmering and not boiling vigorously to maintain gentle heat.
