Description
Master a classic Italian dessert with this light, airy Sabayon recipe. Combining egg yolks, sugar, and sweet wine or fruit juice, it creates a creamy, velvety custard perfect served warm or chilled. Elegant and simple to make, sabayon pairs wonderfully with fresh fruits, cakes, or on its own for an impressive dessert that fits any occasion.
Ingredients
Scale
Main Ingredients
- 4 egg yolks (room temperature)
- 1/4 cup granulated sugar
- 1/3 cup sweet wine (Marsala preferred) or fruit juice (orange, lemon)
- Pinch of salt
- Optional: 1/2 teaspoon vanilla extract or a pinch of cinnamon/nutmeg
Instructions
- Prepare Your Double Boiler Setup: Fill a saucepan with a couple of inches of water and bring it to a gentle simmer. Place a heatproof bowl on top, making sure it doesn’t touch the water to provide gentle, indirect heat perfect for whisking without scrambling the eggs.
- Whisk the Egg Yolks with Sugar: In the heatproof bowl, vigorously whisk the egg yolks with the granulated sugar until the mixture becomes pale and starts to thicken, forming an airy and foamy texture that is the base of sabayon.
- Add the Wine or Juice and Continue Whisking: Slowly pour in your chosen sweet wine or fruit juice while continuously whisking to incorporate flavor and loosen the eggs for aeration as they gently heat.
- Whisk Until Thick and Velvety: Continue whisking over the simmering water for about 8-10 minutes, until the mixture triples in volume, becoming thick, creamy, and frothy with a luxurious texture.
- Remove and Serve or Chill: Remove the bowl from the heat once the perfect consistency is reached. Serve the sabayon warm immediately, or allow it to cool slightly to enjoy as a chilled dessert.
Notes
- Use room temperature eggs for easier whisking and better integration.
- Maintain consistent, vigorous whisking to aerate the mixture and prevent curdling.
- Keep the heat gentle—avoid direct flames or boiling water to ensure a smooth texture.
- Experiment with different sweet wines or fruit juices like Marsala, sherry, or citrus to customize flavors.
- Test doneness by checking for soft peaks and thickness when lifting the whisk.
- Store leftovers in an airtight container in the refrigerator and consume within 24 hours.
- Avoid freezing sabayon as texture breaks down upon thawing.
- Gently reheat in a double boiler while whisking to restore fluffiness; do not use microwave.
Nutrition
- Serving Size: 1/4 recipe (~100g)
- Calories: 150
- Sugar: 12g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 210mg