Sabayon
Author:
Marco Cervetti
Servings: 2
Cooking time: 15 min
Zabaglion is an iconic Italian dish, whether as a dessert, cream or drink. It's up to you - you can add it to your cake, or you can try it without accompaniment.
Author:
Marco Cervetti
Sabayon
Servings: 2
Cooking time: 15 min
Zabaglion is an iconic Italian dish, whether as a dessert, cream or drink. It's up to you - you can add it to your cake, or you can try it without accompaniment.
Ingredients
| eggs (yolks) 6 pcs |
| sugar 25 g |
| marsala wine 50 g |
| berries 50 g |
| powdered sugar 1 g |
Instructions
Step 1
We only need the yolks from the eggs - add the sugar and whisk to a light froth so the sugar dissolves.
Step 2
Add the marsala wine, place on a water bath and boil the sabayon - it should thicken and take on a creamy texture. Ready? Remove from the bath.
Step 3
Pour the hot sabayon over, say, a napoleon. Or just add berries and garnish with powdered sugar. Bon appetit!
