Sabayon

Recipe of a classic Italian dish - the king of desserts! Sabayon is so popular in Spain, Italy, and France that it is sold in bottles! In taste, it is similar to a delicate mousse, airy and weightless, with a distinct wine aroma. The classic recipe uses strong dessert wine "Marsala" from Sicily. But the beauty of this recipe is that it can be adjusted to your liking, using any other dessert wine or champagne, for example. You can also adjust the amount of sugar and alcohol according to your taste.

Eggs

3 pcs. (yolks)

Sugar

1/4 cup

Wine

1/3 cup (dessert)

To prepare Sabayon cream, start by whisking egg yolks with sugar until foamy, then gradually add wine while continuing to beat.

Place the bowl with the egg mixture over a double boiler. The water in the bottom pot should not boil vigorously, but gently simmer. Continuously whisk the cream using a whisk (or a hand mixer).

In the end, the cream should increase in volume, become light and quite thick. It should coat the whisk confidently. This will take 8-15 minutes. The longer you beat it, the thicker the cream will be.

Once the Sabayon cream is ready, transfer it to ramekins with berries or glasses and refrigerate for 2-3 hours. The cream can also be served with sponge fingers "Savoiardi" or as a sauce for pancakes or muffins.

(5/5)