Sabayon I

Preparation info

  • Yield: about

    1½ pt

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About


Ingredients U.S. Metric
Egg yolks



  1. Mix the egg yolks and syrup in a stainless-steel bowl. Place the bowl over a hot-water bath and whip until light, frothy, and pale in color.
  2. Remove the bowl from the hot-water bath and continue to whip until cool and doubled in volume.
  3. Gently fold in the whipped cream.
  4. Use as a dessert sauce or topping that can be browned