Description
Sabayon is a light, airy Italian custard made by whisking egg yolks with sugar and sweet wine over gentle heat until thick and creamy. Perfect as a dessert sauce or served on its own.
Ingredients
Scale
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/2 cup sweet Marsala wine (or another sweet wine like Moscato or Sauternes)
- Optional: fresh berries or fruit for serving
Instructions
- Fill a saucepan with about 1 inch of water and bring to a simmer over medium heat (double boiler setup).
- In a heatproof bowl, whisk together egg yolks and sugar until combined.
- Place the bowl over the simmering water, making sure the bowl doesn’t touch the water.
- Gradually add the Marsala wine while whisking continuously.
- Whisk constantly for 8–10 minutes, until the mixture becomes thick, pale, and tripled in volume.
- Remove from heat and serve warm immediately, or chill and serve cold.
Notes
- Use fresh, high-quality eggs for best results.
- You can use sparkling wine or Champagne as an alternative.
- Sabayon pairs wonderfully with fresh berries, poached fruit, or cake.
- If the sabayon curdles, whisk vigorously off heat to smooth it out.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert Sauce
- Method: Double Boiler Whisking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 140
- Sugar: 14g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 210mg