Sabayon with strawberries

2 servings

15 minutes

The amount of sugar depends on the sweetness of the wine: if you use sweet Marsala, one spoon will be enough.

Energy value per serving

• Calories: 471.4
• Proteins: 16.2g
• Fats: 13.5g
• Carbohydrates: 63.2g

Ingredients

• Chicken egg: 4 pc
• Sugar: 100 g
• Marsala: 50 ml
• Strawberry: 200 g
• Cocoa: to taste
• Mint: to taste

Cooking steps

1. First, prepare the strawberries: remove the leaves and cut them into pieces of the desired size, placing them at the bottom of a transparent serving glass. The berries can be any, but those that are not too sweet and have a bit of tartness are best.

   Required ingredients:

   • Strawberry: 200 g

2. Carefully separate the yolks from the whites, being gentle with the shell: you need to keep one smooth half. Set the whites aside—they are not needed in the recipe (or you can make meringue from them and the remaining sugar).

   Required ingredients:

   • Chicken egg: 4 pieces
   • Sugar: 100 g

3. If semi-sweet Marsala is used, add three shells of sugar without the top and the same amount of sweet wine for four yolks.

   Required ingredients:

   • Marsala: 50 ml
   • Sugar: 100 g

4. Then place the yolk mixture in a water bath: the water temperature should be around 80 degrees — steam will rise from it, but it must not boil at all. Whisk the mixture for three minutes until it acquires a thick texture and egg color.

   Required ingredients:

   • Chicken egg: 4 pieces

5. Pour the strawberries into glasses with sabayon, garnish with mint and cocoa, and serve immediately. Sabayon can be eaten cold, but here the combination of cold strawberries and hot mixture is particularly good.

   Required ingredients:

   • Strawberry: 200 g
   • Cocoa:  to taste
   • Mint:  to taste