Italian dessert sabayon
4 servings
30 minutes
How to make sabayon - a very simple and wildly delicious Italian dessert made from whipped egg yolks, sugar and Marsala dessert wine. If you don't have it, no problem, you can use any sweet wine to your taste. Or even sparkling wine! Detailed recipe here: https://bit.ly/2yk85Yx
1
Prepare the necessary ingredients.
2
Place the yolks in a metal bowl.
- Egg yolk: 4 pieces
3
Add sugar.
- Sugar: 50 g
4
Add marsala.
- Marsala wine: 60 ml
5
Mix the contents of the bowl. Bring water in a pot to a boil, reduce the heat, and place the bowl with the yolk mixture on it.
6
Immediately start whisking the mixture, moving the whisk from bottom to top to aerate the sabayon. You must whisk constantly without leaving the water bath; otherwise, the yolks may cook from the hot wine and sugar syrup, forming lumps that should not be present.
7
When the sabayon starts to thicken, the whisk will leave traces on the surface of the mixture. To check readiness, you need to stop and count to eight; if the traces disappear in no less than eight seconds, the sabayon is ready.
8
Remove the bowl from the heat and continue whisking for another 2-3 minutes while the bowl cools.
9
Place one cookie in the glass per serving
- Savoiardi (ladyfingers): 4 pieces
10
Pour warm sabayon into the glass.
- Egg yolk: 4 pieces
- Sugar: 50 g
- Marsala wine: 60 ml
- Savoiardi (ladyfingers): 4 pieces
11
To serve.