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Sabayon (Zabaglione)

Sabayon (Zabaglione)

Paul Hegeman
4.92 from 48 votes
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
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
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