Zabaglione

Sabayon

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

  • About

This can be served warm, to accompany a dessert or cake, or with a few cantuccini biscuits to dip into the sabayon. You can use Vin Santo instead of the Marsala.

Ingredients

  • 3 egg yolks
  • 100 g ( oz) caster (superfine) sugar

Method

Half-fill a saucepan with water and bring it to the boil.

Whip the eggs with the sugar in a wide, stainless steel bowl until slightly thickened. Beat in the Marsala. Lower the heat of the water to minimum and set the egg bowl over the water. Continue whisking until the mixture is thick, voluminous and fluffy, taking care that the eggs do not cook and become scrambled. Remove from the he