Sabayon, Zabaione, or zabaglione is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and sweet wine. Some versions of the recipe incorporate spirits such as cognac. Also known by the Italian name zabaglione, it is believed to have originated in Italy in the 1500s, although there is much speculation about its exact inception techniques. This recipe includes a Chef’s selection of fresh berries tossed with mint, a sweet white wine sabayon, mango gelee, and almond crisp that we presented at the end of our Dom Pérignon dinner at Ocean Reef Club. The dessert version is a light custard, whipped to incorporate a large amount of air.
- Servings 4
- Dish Sauces
- Time 30 Mins
- Skill Home Cooks
Prepare a large ice bath and set it aside.
Select a stainless-steel bowl and a sauce pot to create a double boiler to cook the sabayon. The diameter of the bowl needs to be slightly larger than the diameter of the pot. Fill the pot with 1 inch of water and set onto the stove over medium-low heat and maintain a simmer, not a boil.
In the stainless-steel bowl whisk together the yolks, sweet wine, sugar, salt and zest.
Place the bowl over the pot of simmering water and whisk until the mixture has thickened and has tripled in volume, 8 to 10 minutes.
Remove from heat, and immediately transfer the bowl onto the ice bath and whisk until chilled.
In a large, chilled bowl, whip cream to soft peaks then folds the whipped cream into the chilled sabayon.
Serve immediately or transfer to a zipper-lock bag and use the water immersion method to remove air, seal the bag and hold refrigerated for up to 3 days.