Sabayon Sauce


In France, this light and frothy mousseline sauce is known as sabayon and is spooned over fruity puddings. When freshly made and warm it is delicious served with a light sponge pudding. In Italy, when flavoured with sweet rich Marsala and extra sugar it becomes the classic pudding zabaglione.

For a sauce, allow 1 tablespoon caster sugar to each egg yolk. For zabaglione, allow 25 g (1 oz) sugar and 1 tablespoon of Marsala per yolk. The method of making is almost the same.

  1. To make sabayon sauce, put 4 egg yolks and 4 tablespoons caster sugar in a heatproof bowl and beat until frothy, ideally using an electric mixer. If making zabaglione whisk in the Marsala at this stage. Scrape down the sides of the bowl with a rubber spatula.

  2. Slowly bring to the boil, stirring constantly until thickened. It will look alarmingly lumpy at first but keep stirring and the sauce will become smooth. Cook for 1 minute.

  3. Remove the saucepan from the heat. Leave to cool, stirring occasionally to prevent a skin from forming. For a touch of luxury, beat in 2 tablespoons brandy, rum or sherry.