Description

Learn how to make a delightful Sabayon, a classic French dessert known for its light and airy texture. This egg yolk custard, enriched with wine, is perfect for topping fresh berries or as a sauce over cakes and pastries.

Ingredients

Egg Yolk Mixture:

4 large egg yolks
1/4 cup granulated sugar

Additional Ingredients:

1/2 cup dry white wine or Marsala wine
Fresh berries or fruit for serving (optional)
Whipped cream for topping (optional)

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Instructions

Prepare Double Boiler: Fill a medium saucepan with about 1 inch of water and bring to a simmer.
Mix Egg Yolk and Sugar: Whisk egg yolks and sugar in a heatproof bowl until pale and slightly thickened.
Add Wine: Slowly pour wine into the egg mixture while whisking constantly.
Cook Sabayon: Place the bowl over simmering water, whisk vigorously for 8-10 minutes until thickened.
Serve: Remove from heat when the sabayon forms soft peaks, and serve in glasses or bowls. Top with berries or whipped cream if desired.

Notes

Sabayon is best enjoyed warm and freshly made.
For a non-alcoholic version, replace wine with fruit juice or sparkling cider.
Great as a topping for cakes, fruits, or pastries.