Name: SABAYON (ZABAGLIONE) Recipe
Prep time: 15 min
Cook time: 5 min
Yield: 6
Cuisine: French Recipes,Italian Recipes
Ingredients: Egg Yolks: 4; Sugar: 1/2 cup; marsala wine: 1/2 cup

Features:

Cuisine:

Serves 6
Medium

Ingredients

4 Egg Yolks
1/2 cup Sugar
1/2 cup marsala wine
or any fortified or sweet wine or sherry

Directions

The French have a name for it and the Italians have a name for it. I’m not sure who created it (and who really cares?) it tastes great, is simple to make and can turn any fruit into a rich and impressive dessert. Ok, my money is on the Italians, but if you know otherwise drop us an email.

Place a saucepan with about 2 cms (1 inch) water in it on high heat to boil, and reduce to a rapid simmer
Place the egg yolks in a large mixing bowl and add the sugar.
Whisk until the yolks and sugar are thick.
Place the bowl on top of the simmering water and whisk vigorously until the mixture starts to become even thicker and almost double in volume.
Add the Marsala and continue whisking vigorously until the mixture is thick and very frothy.
Serve immediately with poached or fresh fruit or over a light fruit based flan.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.