Dessert sabayon many misleading. Some people think that it looks like a eggnog. Others think that this Italian dessert is available only to the elect, because it includes Marsala Italian wine.

In fact, although it sounds mysterious, it can be easily prepared at home. Moreover, even ardent opponents of any alcoholic beverages can feast on them.

And all because sabayon quite democratic cream, which can always be prepared, taking into account their own passions and principles. But first things first.

Sabayon is an Italian dessert, which is based on whipped yolks and sugar, warmed up in a water bath. And then comes complete improvisation.

Of course, to feel like a real Italian, you need to add Marsala to Sabayon.

But again, there are plenty of recipes in which this Italian wine is replaced with liqueur, other dessert wines, champagne. And even completely dispensed with alcohol, adding milk to the cream, as well as flavoring vanilla, zest, cinnamon, cloves or citrus juice.

Dessert Sabayon: the subtleties of cooking

  • Dessert is prepared shortly before use, as it is deposited during storage.
  • When whipping in a water bath, make sure that the mixture does not boil, otherwise the yolks will be cooked. Therefore, the water under the bowl with dessert should not reach its bottom.
  • Do not use strong alcohol, otherwise the cream may curl. Add a little alcohol, all the while whisking the mixture.
  • Milk is poured instead of wine, and the amount of sugar varies depending on the purpose for which sabayon is prepared.

Sabayon with Marsala


  • yolks - 4 pcs .;
  • sugar - 100 g;
  • Marsala wine - 100 g;
  • lemon - 0, 5 pcs .;
  • red berries (strawberry, raspberry, cherry) - 400 g;
  • lemon balm or mint - for decoration.

Method of preparation

  • Put yolks and sugar in a bowl. Beat with a mixer until smooth and light yellow.
  • Pour water into a larger saucepan and put it on the stove. Bring to a boil, then reduce the fire. Place a bowl with yolks on top. Continuing to beat, heat, do not bring to a boil.
  • Gradually pour in the wine. Beat until the mass becomes air and doubles in volume. Add the zest.
  • The berries are laid out in the bowls, and they are covered with egg-wine mixture on top. Decorated with lemon balm leaves.

Sabayon with milk


  • yolks - 4 pcs .;
  • milk - 250 ml;
  • sugar - 50 g;
  • vanillin - to taste.

Method of preparation

  • Pour water into a saucepan and bring to a boil. Fire subtracted.
  • In a stainless steel bowl, put the yolks, pour sugar and vanilla.
  • Beat everything with a mixer until creamy.
  • Heat the milk.
  • Place the bowl on a saucepan with water, continuing to beat the mixture.
  • Gradually add milk to the yolk mass, while continuing to beat the cream.
  • As the mass thickens slightly and becomes lush, the bowl is removed from the pan.
  • Sabayon is poured into ice-cream bowls or glasses and put into the fridge so that it gets cold.

Sabayon with Sicilian Melon


  • yolks - 8 pcs .;
  • cream - 250 ml;
  • raisins - handful;
  • melon;
  • milk - 1 l;
  • icing sugar - 350 g;
  • egg whites - 3 pcs .;
  • pistachios - a few;
  • Marsala wine - 125 ml.

Method of preparation

  • The raisins are washed and soaked in wine.
  • Put yolks and powdered sugar in a stainless steel pot. Beat until creamy.
  • Heat the milk to 50 ° C.
  • They put the saucepan with the yolks in the water bath and, continuing to beat, pour the milk in a thin stream.
  • The wine is drained from a cup of raisins and poured into a saucepan with a yolk mass. Beat until cream becomes fluffy. Removed from the stove.
  • Whip cream and mix with cream.
  • The Sabayon is refrigerated for freezing.
  • Beat the whites with a mixer until the peaks are stable and mix in the cooled cream, adding raisins and pistachios.
  • Spread on the ice-cream bowls and then put them in the refrigerator again.
  • Served with melon slices.

Here are some simple recipes sabayona can be prepared at home. It is not necessary to use these products. You can always replace one wine with another, add one or another spice, as well as reduce or increase the number of ingredients, of course, keeping the proportions, and eventually get a new recipe for Italian dessert.

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