Sabayon with Muscat Wine
4 servings
15 minutes
Sabayon with muscat wine is an elegant Mediterranean dessert rooted in Italian cuisine. Its light, airy texture and rich, sweet flavor make it a perfect ending to a refined dinner. Sabayon is made by whisking egg yolks with sugar over a water bath, gradually adding muscat wine. This process creates a delicate cream with a sophisticated aroma of grape notes. Historically, this dessert was served as a symbol of luxury and celebration. Today it can be served with crispy cookies or fresh fruits, enjoying the softness and warmth of its creamy texture.
1
In a large wide bowl, mix egg yolks with sugar, place the bowl in a water bath and whisk until smooth. Then gradually pour in the nutmeg in a thin stream while continuing to whisk. During this time, ensure that the water does not boil too vigorously and that the bowl does not overheat; otherwise, the yolks will cook.
- Egg yolk: 4 pieces
- Sugar: 4 tablespoons
- Muscat: 4 tablespoons
2
After about ten minutes of continuous whisking, the egg mixture will acquire a delicate and airy consistency and increase in volume by about three times.
3
Carefully spoon the prepared sabayon into four dessert plates and serve it cooled to room temperature with cookies.