Sabayon is an elegant French dessert that anyone can make. It is easy to do and it only requires a few ingredients: egg yolks, fine sugar and typically, a wine like Sweet Marsala, Madeira, Icewine or Port. recently, I taught a class at a specialty vinegar and spice store and made Quince Balsamic Vanilla Bean Sabayon with Seasonal Fruit and Berries for the class using one of their exquisite line of balsamic vinegars.
You may have heard the term Zabaglione, which is the Italian version of sabayon. In Italy, this luscious sauce is often made with Marsala.
It is a lovely thick dessert sauce. It can be used immediately after making or it can easily be made ahead and chilled, making it quite convenient, depending on your time allowances. Typically, the sabayon is spooned over fresh berries and served with gluten-free cookies. I like to serve this dessert with something crunchy, You can be proud to serve this lovely dessert sauce to your guests.
CHEF TALK: This dessert sauce is a great option for guests who are gluten free, dairy free, grain free and nut-free. To make this dessert refined sugar-free, use coconut sugar (which makes the sauce a little darker in colour), or maple sugar.
Yield: about 1 L sauce
- Egg Yolks 4
- Berry Sugar 1/4 cup
- Marsala wine 1/2 cup (4 oz.)
- Place a 2-quart saucepan with about 2 inches of water on the stove and bring to a simmer.
- Combine the sabayon ingredients in a medium-sized bowl and place the bowl over the water bath (Bain Marie).
- Whisk until the mixture reaches a ribbon stage, Ribbon stage means: when you lift your whisk from the mixture, you can “write” or leave a ribbon on top of the mixture This takes a while and lots of wrist power.
- Remove from heat and whisk for 1 minute further.
- Serve immediately with berries or fruit.
- To make this sauce ahead of time, cool the Sabayon slightly.
- Whip ½ cup of heavy cream (whipping cream) to soft peaks.
- Fold into the mixture
- Store in the refrigerator until required.
Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Egg Yolk Chemistry
- Ribbon Stage
- Vanilla Extract
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If you try my recipe for Sabayon, please leave me a comment below with your feedback.
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