Description
Sabayon is a light, airy Italian custard made by whisking egg yolks with sugar and a sweet wine or liqueur over gentle heat. It’s perfect as a dessert sauce or served on its own for a delicate treat.
Ingredients
Scale
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/3 cup sweet Marsala wine (or another sweet wine like Moscato)
- Optional: fresh berries or fruit for serving
Instructions
- Fill a medium saucepan with about 1 inch of water and bring to a gentle simmer over medium heat to create a double boiler.
- In a heatproof bowl (preferably metal), whisk together the egg yolks and sugar until smooth and pale.
- Place the bowl over the simmering water, making sure the bottom doesn’t touch the water.
- Slowly whisk in the Marsala wine.
- Continuously whisk the mixture vigorously for about 8–10 minutes until it thickens, doubles in volume, and becomes light and frothy.
- Remove from heat and serve immediately warm over fresh fruit or use as a dessert sauce.
Notes
- Use fresh eggs and whisk continuously to avoid scrambling.
- Sabayon is best served fresh but can be kept warm briefly over the double boiler.
- For a non-alcoholic version, substitute wine with fruit juice like white grape juice.
Nutrition
- Serving Size: 1/4 cup
- Calories: 140
- Sugar: 14g
- Sodium: 10mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 185mg
Keywords: sabayon, zabaglione, Italian custard, dessert sauce, Marsala custard