How to make the perfect sabayon

Ingredients

• 4 pieces Egg Yolks (large, room temperature)
• 75 g Caster Sugar (fine granulated sugar)
• 4 tablespoons White Wine (or Marsala, Cherry Liqueur, Water) (choose your preferred flavor; water can be used in a pinch)

Instructions

1. Set up a bain‑marie

   Fill a saucepan with a couple of inches of water, bring to a gentle simmer, and place a heat‑proof mixing bowl on top ensuring the bottom does not touch the water.

   Time: PT2M

2. Combine egg yolks and sugar

   Add the egg yolks and caster sugar to the mixing bowl and whisk until the mixture becomes pale and slightly thick.

   Time: PT3M

3. Heat the mixture gently

   Continuously whisk the yolk‑sugar mixture over the simmering water until it becomes foamy and light in texture.

   Time: PT2M

4. Add the liquid gradually

   Pour the wine (or chosen liquid) in a thin stream, one spoonful at a time, whisking constantly. Continue whisking for about 10 minutes until the sauce thickens and triples in volume.

   Time: PT10M

   Temperature: medium

5. Check for doneness

   The sabayon is ready when it coats the back of a spoon and leaves a clear line when the spoon is drawn through.

   Time: PT2M

6. Serve or cool

   Serve the sabayon immediately over fresh fruit or cake. To serve cold, remove from heat and continue whisking until it cools to room temperature, then refrigerate.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

5 g

Fiber

0 g