Decadent Sabayon Recipe
Sabayon, known as zabaglione in Italian cuisine, is a luscious, frothy dessert sauce made with egg yolks, sugar, and a flavorful liquid, often sweet wine or champagne.
Ingredients
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup sweet wine (such as Marsala, Moscato, or champagne)
- 1/2 tsp pure vanilla extract
- Pinch of salt
Instructions
- Fill a saucepan with about an inch of water and bring it to a gentle simmer over low to medium heat. Place a heatproof bowl on top of the saucepan, ensuring it doesn't touch the water. This setup acts as a double boiler.
- In the heatproof bowl, whisk together the egg yolks and granulated sugar until well combined.
- Gradually whisk in the sweet wine of your choice. The wine adds both flavor and a touch of sweetness to the sauce.
- Place the bowl with the yolk mixture over the simmering water in the saucepan. Make sure the water doesn't touch the bottom of the bowl.
- Whisk the mixture continuously and vigorously for about 8-10 minutes or until it thickens and doubles in volume. The sauce should become pale and frothy.
- Remove the bowl from the heat and whisk in the pure vanilla extract and a pinch of salt. These ingredients enhance the flavor of the sabayon.
- Sabayon is best served warm. Pour it over your favorite dessert, fresh fruit, or berries immediately, and enjoy!
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 24gProtein: 3gFat: 4gSaturated Fat: 1gCholesterol: 240mgSodium: 30mgSugar: 23g
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