Description
This Sabayon recipe is a light, creamy, and frothy Italian custard made from egg yolks, sugar, and sweet wine, whipped over gentle heat into a silky, airy dessert that’s ready in under 15 minutes. Perfect on its own or served with fresh fruit, cakes, or as a base for toppings, it’s a quick yet elegant treat for any occasion.
Ingredients
Units
Scale
Main Ingredients
- 4 large fresh egg yolks
- 1/4 cup (50g) granulated sugar
- 1/2 cup (120ml) sweet white wine or Marsala
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Prepare Your Double Boiler Setup: Fill a saucepan with a few inches of water and bring it to a gentle simmer. Place a heatproof bowl on top, ensuring it does not touch the water. This indirect heat cooks the eggs slowly without scrambling, crucial for a smooth sabayon.
- Whisk Egg Yolks and Sugar: In the heatproof bowl, combine the egg yolks and sugar. Whisk vigorously with a balloon whisk or electric mixer to dissolve the sugar and begin aerating the mixture, creating the classic frothy texture.
- Add the Wine: Slowly pour in the sweet white wine or Marsala while continuing to whisk constantly. The heat plus whisking helps the mixture to thicken and infuse with flavor.
- Whisk Until Thick and Foamy: Keep whisking over the simmering water for 8 to 10 minutes until the mixture triples in volume, becomes pale yellow, and ribbons form when the whisk is lifted. This step requires patience for perfect texture.
- Remove and Serve Immediately: Remove the bowl from heat once the sabayon is thick and creamy. If desired, stir in vanilla extract now for added aroma. Serve warm or at room temperature for best taste.
Notes
- Use fresh egg yolks for the best texture and flavor.
- Whisk constantly without stopping to prevent eggs from scrambling.
- Maintain low heat with gentle steam to cook the sabayon evenly.
- Patience is key; do not rush the thickening process for a light, airy custard.
- Enjoy sabayon immediately or within a few hours for optimal texture.
- Leftovers can be refrigerated for up to 24 hours; whisk gently before serving.
- Freezing sabayon is not recommended as it damages the delicate texture.
- To reheat, warm gently over a double boiler while whisking to restore creaminess.
Nutrition
- Serving Size: 1/4 recipe (~100g)
- Calories: 180
- Sugar: 12g
- Sodium: 35mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 220mg