Description
Sabayon is a classic Italian dessert custard made by whisking egg yolks, sugar, and sweet Marsala wine over gentle heat until light, frothy, and creamy. This airy, velvety sauce can be served warm or chilled, often accompanied by fresh berries or fruit for a luxurious finish.
Ingredients
Scale
Sabayon Ingredients
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/2 cup sweet Marsala wine (or another sweet wine like Moscato or Sauternes)
Optional for Serving
- Fresh berries or fruit
Instructions
- Prepare the Double Boiler: Fill a saucepan with about 1 inch of water and bring it to a simmer over medium heat. This will be used to gently cook the sabayon without direct heat.
- Mix Egg Yolks and Sugar: In a heatproof bowl, whisk together the egg yolks and granulated sugar until well combined and smooth.
- Set up Double Boiler: Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water to prevent the eggs from scrambling.
- Add Wine Gradually: While continuously whisking, gradually pour in the Marsala wine to blend smoothly with the egg mixture.
- Whisk to Thicken: Continue whisking constantly for 8 to 10 minutes. The sabayon will become thick, pale, and increase to about three times its original volume, achieving a light and creamy texture.
- Finish and Serve: Remove the bowl from heat. Serve the sabayon warm immediately for a luscious sauce or chill it to enjoy as a cold dessert. Optionally, serve with fresh berries or fruit for added flavor and presentation.
Notes
- Use a heatproof bowl that fits snugly over the saucepan to properly create the double boiler effect.
- Whisk continuously to prevent the eggs from curdling and to incorporate air for a fluffy texture.
- You can substitute Marsala wine with Moscato or Sauternes if preferred.
- Sabayon can be served warm or chilled depending on preference.
- For a non-alcoholic version, replace wine with fruit juice but flavor and texture will differ.
- Ensure the water in the saucepan is simmering gently, not boiling vigorously, to avoid overheating the eggs.
