Description
Sabayon is a light, airy Italian custard made by whisking egg yolks with sugar and a sweet wine or liqueur over gentle heat. Perfect as a delicate dessert sauce or enjoyed on its own, it offers a silky texture with a rich, sweet flavor.
Ingredients
Units
Scale
Ingredients
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/2 cup Marsala wine (or sweet white wine)
- Optional: fresh berries or fruit, for serving
Instructions
- Prepare double boiler: Fill a pot with simmering water and place a heatproof bowl on top, ensuring the bowl doesn’t touch the water.
- Whisk ingredients: In the bowl, whisk together egg yolks, sugar, and Marsala wine until combined.
- Cook sabayon: Continuously whisk the mixture over the simmering water until it thickens, becomes frothy, and doubles in volume, about 8–10 minutes.
- Serve: Remove from heat and serve immediately warm over fresh berries, cake, or enjoy on its own.
Notes
- Keep whisking constantly to avoid scrambling the eggs.
- Use fresh, high-quality eggs for best texture and flavor.
- Sabayon is best served fresh but can be kept warm briefly.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 14g
- Sodium: 10mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 180mg