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  • Sabayon (Zabaglione)

Sabayon (Zabaglione)

Posted on Mar 14th, 2023
by Paul Hegeman
Categories:
  • Dessert
Sabayon (Zabaglione)

The French have their own name for it – sabayon, and the Italians theirs – zabaglione.

I’m not sure who created it (and who really cares?). What is important is that 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.

Enjoy this delicious sabayon recipe!

Sabayon (Zabaglione)

Sabayon (Zabaglione)

Paul Hegeman
4.92 from 48 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Dessert
Cuisine French, Italian
Servings 6 servings

Ingredients
 
 

  • 4 egg yolks
  • 1/2 cup sugar
  • 1/2 cup Marsala wine or any fortified or sweet wine or sherry

Instructions
 

  • 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.

Notes

SABAYON (ZABAGLIONE) Recipe
Tried this recipe?Let us know how it was!

For more French or Italian inspired desserts, check out our round-up of the most popular French and Italian desserts.

Paul Hegeman

Paul was a personal chef to exclusive clients in Sydney, Australia and worked at every level of professional kitchens, from the deep fryer in a local burger joint to Head Chef in five-star hotels. Born in the Netherlands, Paul moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of Canadian cuisine gave him a great appreciation for different culinary styles. His recipes emphasize natural, uncomplicated flavors and fresh ingredients, inspired by Mediterranean and Southeast Asian cuisines. Paul is also the founder of Chef's Pencil, though he is no longer affiliated with the magazine.

4.92 from 48 votes (48 ratings without comment)

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