Italian sabayon
4 servings
10 minutes
A brilliant in its simplicity recipe for a divine cream, which, according to one version, was invented by Bartolomeo Scappi, the patron saint of confectioners and cooks.
Calories254.9kcal
Proteins5.6grams
Fats6.3grams
Carbohydrates41.7grams
1
In a deep bowl, place 1 whole egg and 4 yolks, add sugar, and beat thoroughly for about 5 minutes.
- Chicken egg: 1 piece
- Egg yolk: 4 pieces
- Icing sugar: 150 g
2
Place a bowl over a pot of gently boiling water. Pour in the marsala and continue whisking until the cream thickens.
- Sweet white wine: 5 tablespoon
3
Pour the mixture into glasses and serve immediately.
