Sabayon is the French name for zabaglione, a light, mousse-like Italian dessert that’s made by whisking eggs, sugar and white wine over gently boiling water until the eggs thicken but do not scramble.
Sabayon can be made with dry white, sweet or fortified wines; it is also sometimes made with a digéstif like port or a mixture of wine and a liqueur.
Beaten egg whites can be added before serving to add an extra airiness to the sabayon, which is served while still warm, either alone or as a dressing for fruit, pastry or cake.
- 4 egg yolks
- ⅓ cup castor sugar
- 4 tablespoons of liquid – water in a dire emergency, white wine otherwise, preferably Marsala, or sherry even better
- In a double boiler (or a bowl over a saucepan of simmering water) whisk the egg yolks and the sugar together. The important thing is that the temperature should be warm not hot, so the water should be simmering gently not boiling.
- When the mixture is quite foamy add the liquid one spoonful at a time while constantly whisking
- Keep whisking until the sauce thickens – this will take at least 10 minutes. You can raise the temperature of the water a bit during this stage.
Serve your sabayon immediately, ideally with fresh summer fruit.
Note 1: If you want to serve the sabayon cold, remove it from the heat but keep whisking constantly until it is cool.
Note 2: you can get away with adding quite a lot more liquid – a glass full if required – if you have the stamina to keep mixing long enough. in this case, the