Description
This classic Sabayon recipe is a light, airy custard sauce made by whisking egg yolks, sugar, and dry white wine or Marsala over gentle heat. Perfectly creamy with a slight sweetness and delicate wine flavor, it’s traditionally served warm over fresh berries or biscotti, making it an elegant and easy dessert topping or sauce.
Ingredients
Scale
Sabayon
- 4 large egg yolks
- ¼ cup granulated sugar
- ½ cup dry white wine or Marsala wine
Optional Serving
- Fresh berries
- Biscotti
Instructions
- Prepare Double Boiler: Fill a medium saucepan with about 1 inch of water and bring it to a gentle simmer over medium heat. Once simmering, reduce the heat to low to maintain gentle steam without boiling.
- Whisk Egg Yolks and Sugar: In a heatproof bowl (glass or metal) that fits securely over the saucepan without touching the water, whisk together the egg yolks and granulated sugar until the mixture becomes light in color and creamy in texture.
- Add Wine and Cook: Place the bowl over the simmering water. Gradually whisk in the dry white wine or Marsala, then whisk constantly for 7 to 10 minutes. The mixture should thicken, become pale, and form soft ribbons when lifted with a spoon, indicating it has reached the right custard consistency.
- Finish and Serve: Remove the bowl from heat and continue whisking for an additional minute to cool slightly. Serve the Sabayon warm immediately over fresh berries or biscotti, or allow it to cool completely and chill for a refreshing cold dessert sauce.
Notes
- Sabayon is traditionally served warm over fruit or ladyfingers for a light dessert.
- Use Marsala wine for authentic Italian flavor or dry white wine for a more delicate taste.
- For a non-alcoholic version, substitute the wine with white grape juice or apple cider.
- Be careful to whisk constantly to prevent the eggs from curdling while cooking over the double boiler.
