There are so many legends, stories, and even anecdotes about who invented the sabayon that I am definitely sure of only one thing: this dessert is so old that the history of its origin has long been lost, but so delicious that it remains popular to this day. Someone considers it a sauce; someone calls it cream. In winter, it is served with chocolate or a few biscotti, amaretti, or savoiardi, and in summer with seasonal berries and a mint leaf. Italians tend to prepare it for Christmas dinner or Easter lunch. And you can cook it at any time you are in the mood to work intensively with a whisk 🙂
There are so many legends, stories, and even anecdotes about who invented the sabayon that I am definitely sure of only one thing: this dessert is so old that the history of its origin has long been lost, but so delicious that it remains popular to this day. Someone considers it a sauce; someone calls it cream. In winter, it is served with chocolate or a few biscotti, amaretti, or - Prep time: 10 minutes
- Cook time: 15 minutes
- Serves: 2
- Difficulty: medium
- Course: dessert
- Cookware: bain-marie, hand mixer
- Cuisine: Italian
Ingredients
- 3 egg yolks
- 2 tbsp sugar
- 40 ml dessert wine or brandy
Cooking method
Step 1
Whisk the sugar and yolks with hand mixer until white. Slowly pour in the wine, whisking until smooth.
Step 2
Put the mixture in a bain-marie over low heat. It is important that the water in the bain-marie does not boil and does not touch the bottom of the bowl, otherwise the texture of the cream will not be even. Continue whisking the cream for 10-15 minutes until it begins to thicken and lighten. The thickness of sabayon should be such that when the whisk is lifted, the cream envelops it. Pour the sabayon into ramekins and serve.
My tips and tricks:
The list of ingredients for sabayon is short and it seems that everything is simple, but the devil, as always, is in the details. Mistakes in the choice of cooking utensils can turn the luxurious dessert into an omelette before you realize you’ve made a mistake. Cook your dessert in a copper bowl – the copper distributes the heat evenly and lets you control the cooking process. If there is no copper, take a glass bowl, glass has good insulating properties, the cooking process will take longer, but it will also not get out of hand. And we will leave the stainless steel for the pros.
- 3 egg yolks
- 2 tbsp sugar
- 40 ml dessert wine or brandy
- Whisk the sugar and yolks with hand mixer until white. Slowly pour in the wine, whisking until smooth.
- Put the mixture in a bain-marie over low heat. It is important that the water in the bain-marie does not boil and does not touch the bottom of the bowl, otherwise the texture of the cream will not be even. Continue whisking the cream for 10-15 minutes until it begins to thicken and lighten. The thickness of sabayon should be such that when the whisk is lifted, the cream envelops it. Pour the sabayon into ramekins and serve.