Sabayon II

Preparation info

  • Yield: about

    1 qt

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About


Ingredients U.S. Metric
Egg yolks



  1. In a stainless-steel bowl, beat the yolks until foamy.
  2. Beat in the sugar and wine. Place over a hot-water bath and continue beating until thick and hot.
  3. Serve hot as a dessert or as a sauce for fruit or fritters. Serve without delay; it will lose some foaminess and begin to separate if allowed to stand.