Description
Sabayon is a light and elegant Italian dessert made by whisking egg yolks, sugar, and Marsala wine over gentle heat until thickened into a frothy, creamy custard. It’s perfect for a sophisticated finish to any meal, served warm with fresh berries and optional mint garnish.
Ingredients
Scale
Sabayon
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/2 cup dry Marsala wine (or substitute with white wine or champagne)
For Serving
- Fresh berries
- Mint leaves (optional)
Instructions
- Prepare the double boiler: Fill a medium saucepan with a few inches of water and bring to a gentle simmer over medium heat.
- Whisk egg yolks and sugar: In a heatproof bowl that fits over the saucepan without touching the water, whisk together the egg yolks and sugar until smooth and pale.
- Incorporate wine and cook: Place the bowl over the simmering water, then gradually whisk in the Marsala wine. Continuously whisk the mixture for about 8 to 10 minutes until it becomes thick, frothy, and triples in volume, taking care not to overheat or scramble the eggs.
- Serve: Remove from heat and immediately serve in individual glasses or bowls. Top with fresh berries and a sprig of mint if desired. Best enjoyed warm or at room temperature.
Notes
- Sabayon is best served warm and fresh but can also be enjoyed at room temperature.
- For a non-alcoholic version, substitute the Marsala wine with white grape juice or a splash of orange juice.
