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!
- 4 egg yolks
- 1/2 cup sugar
- 1/2 cup Marsala wine or any fortified or sweet wine or sherry
- 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.