Sabayon with orange
6 servings
20 minutes
Sabayon with orange is a light Italian dessert that captivates with its delicate texture and rich flavor. Its roots go deep into Italian gastronomy, where the classic sabayon is known as a refined yet simple-to-make cream. In this version, fresh citrus juice adds brightness and a refreshing tang, while sparkling wine brings a touch of festive elegance. Whipped egg yolks with sugar create a velvety base that transforms into a sophisticated treat when combined with vermouth and orange juice. It is served with savoiardi cookies or garnished with citrus slices, making it the perfect ending to a romantic dinner or cozy family gathering.
1
Whisk the egg yolks with sugar in a water bath until they triple in volume and the mixture becomes thick, flows from the whisk in a heavy glossy drop, and all foam and bubbles disappear.
- Egg yolk: 5 piece
- Sugar: 150 g
2
Add vermouth or sparkling wine, orange or lemon juice to the thickened mixture of egg yolks and sugar.
- Semi-sweet sparkling wine: 100 ml
- Lemon juice: 50 ml
- Oranges: 3 pieces
3
Place the dish on the serving plate.
4
Garnish the mixture with citrus slices or savoiardi cookies, and serve with a dessert spoon.
- Biscuits (cookies): to taste