Description
Sabayon, also known as zabaglione, is a delightful Italian dessert sauce made with egg yolks, sugar, and sweet Marsala wine. This creamy, light custard can be served warm over fresh fruit or chilled for a thicker, mousse-like consistency. It’s a versatile sauce perfect for topping off a variety of desserts.
Ingredients
Scale
Egg Yolk Mixture:
- 4 large egg yolks
- 1/4 cup granulated sugar
Sabayon Base:
- 1/2 cup sweet Marsala wine (or dry white wine for a less sweet version)
- Optional flavorings such as a splash of vanilla extract, citrus zest, or a dash of liqueur
Instructions
- Prepare Egg Yolk Mixture: Whisk egg yolks and sugar in a heatproof bowl.
- Heat Water: Simmer water in a saucepan.
- Add Marsala: Slowly drizzle Marsala into egg mixture over simmering water, whisking constantly.
- Whisk Sabayon: Continue whisking over heat until thick and foamy.
- Serve or Chill: Serve warm or chill for a few hours for a mousse-like texture.
Notes
- Sabayon is best served warm immediately or chilled for a different texture.
- Experiment with different wines or liqueurs for unique flavors.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Double Boiler
- Cuisine: Italian-French
Nutrition
- Serving Size: 1/4 recipe
- Calories: 160
- Sugar: 13 g
- Sodium: 20 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 215 mg
