Zabaglione (Sabayon)

• 3 large egg yolks
• 1/3 cup granulated sugar
• 1/2 cup Marsala wine
• 1 teaspoon vanilla extract
• Optional: Fresh berries and cinnamon for garnish

Steps

1. 1 In a heatproof bowl, whisk together egg yolks and sugar until pale and slightly thickened.
2. 2 Set the bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn't touch the water.
3. 3 Whisk in the Marsala wine and vanilla extract.
4. 4 Whisk constantly until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
5. 5 Remove from heat and continue whisking for another minute to cool slightly.
6. 6 Transfer to serving dishes and garnish with fresh berries and a sprinkle of cinnamon, if desired.

Equipment

• Heatproof bowl
• Whisk
• Saucepan

Variations

• Substitute Marsala with sherry or orange juice for a non-alcoholic version.

Substitutions

• If Marsala is unavailable, use sherry or a sweet white wine.

Pairings

• Serve with biscotti or almond cookies for a delightful contrast in texture.

Nutrition

Tips

• Use a metal bowl for even heat distribution.
• Don't let the mixture get too hot to avoid scrambling the eggs.

Storage

Refrigerate in an airtight container for up to 24 hours. Reheat gently in a saucepan over low heat.

Freezing: Does not freeze well due to the custard-like texture.

Serving Suggestions

• Serve with fresh fruit, ladyfingers, or a sprinkle of cocoa powder.

FAQ