Sweet Sabayon

Sweet Sabayon


Sweet sabayon is an Italian dessert, or beverage, originated from Northern Italy, the Sicily district. It is made of egg yolks, sugar and sweet wine. In some cases espresso is also used. Sweet sabayon is a lovely and light dessert, to be enjoyed after a bit of a heavier main course such as meat or steak. You also get a savoury sabayon recipe, ideal to go with foods such as fish, meat or vegetables. Fresh herbs can be added to the savoury sabayon and the dish can be browned under a grill. The savoury sabayon can be served almost as a hollandaise sauce over blanched or steamed asparagus. Sweet sabayon can be served on its own in a champagne saucer or demitasse glass and be served with a mint sprig and suitable biscuits such as: sponge fingers (Boudoir), sweet and crunchy Cat’s Tongue- the biscuits named after the shape namely a cat’s tongue which is a French Biscuit, brandy snaps or tuille biscuits. It can also be served with fruits such as grilled peaches, spiced plums, prunes and berries topped with a meringue.

Welcome to Smoking Chimney, where my passion for cooking, creating recipes, and writing about food comes to life. Explore a collection of mouthwatering recipes, culinary adventures, and insightful articles that will tantalize your taste buds and inspire your culinary journey. But that's not all! I invite you to also visit my new website, https://iwanross.com, where I celebrate my achievements as a writer. It's there that I share captivating stories, showcase my literary works, and delve into the art of storytelling. Join me on this flavorful and literary adventure, where recipes and words intertwine to create a truly immersive experience.

Serves: 6 Prep time: 5 Minutes Cook time: 20 Minutes Ready in: 25 Minutes

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Nutrition: Calories 201.1 Carbs: 34.6g Protein: 3.1g Fat: 4.7g

200 g caster sugar
8 egg yolks
150ml Marsala wine, Sherry, Port or Madeira
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Prepare a sauce pan by filling it up one third.
Bring to a boil and lower the heat.
Also prepare an ice bowl of water – this bowl can be smaller.
Whisk the egg yolks and the sugar together in a large stainless steel bowl until almost white in colour.
Stir in the Marsala wine and mix well.
Place the bowl over the water bath saucepan that you have prepared earlier, ensuring that the bottom of the bowl do not touch the water.
Whisk the mixture continuously until it increase about four times it’s volume and is firm and frothy.
Place the sabayon bowl into the cold bath of water and leave a bit to cool down, stirring occasionally.
Pour the sabayon into a champagne saucer or demitasse glass.
Serve with a mint sprig and suitable biscuits such as: sponge fingers (Boudoir), sweet and crunchy Cat’s Tongue(French Biscuits), brandy snaps or tuille biscuits.
Also served with peaches and berries or a meringue.
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