Sabayon is a classic, airy Italian dessert made from whisked egg yolks, sugar, and an alcoholic beverage. It is whisked until thick and frothy over a bain-marie.

How do I know exactly when my sabayon is ready?

The sabayon is ready when it's voluminous, firm, and has body. The ultimate test? Draw a line across the bottom of your saucepan with your whisk or spatula. If the bottom remains completely dry for a second and no liquid egg mixture immediately runs back, your sabayon is perfectly bound and ready to be poured over the ice cream!

What can I do if my sabayon starts to separate or clump?

If you notice small pieces of curdled egg (lumps), your heat is too high. Immediately remove the pan from the heat and continue to whisk vigorously against the sides of the pan to lower the temperature. You can optionally add a small ice cube or a teaspoon of cold wine to abruptly stop the cooking process and make the sauce smooth again.

Making sabayon with vanilla ice cream

Name: Making sabayon with vanilla ice cream
Cook time: 20 min
Total time: 20 min
Yield: 2P
Ingredients: 3 egg yolks; 2 half egg cups of sugar per person; 4 half cups of dry white wine; Optional: marsala, eau de vie, liqueur; 2 scoops of ice cream

Favorites

20min

•

Next Level

It's the absolute king among desserts! Many people are a bit hesitant to try it, but with this fool-proof sabayon recipe, you'll elevate your dessert to the next level. To serve, I'm going for the irresistible combination of hot and cold: sabayon with ice cream. And for a real taste explosion, I'll add a generous splash of Grand Marnier at the end. That warm orange liqueur truly completes it. Practice makes perfect, so don't be intimidated and just do it!

It's the absolute king among desserts! Many people are a bit hesitant to try it, but with this fool-proof sabayon recipe, you'll elevate your dessert to the next level. To serve, I'm going ...

Ingredients

What do you need?

Quantity: 2P

3 egg yolks
2 half egg cups of sugar per person
4 half cups of dry white wine
Optional: marsala, eau de vie, liqueur
2 scoops of ice cream

Preparation method

How do you make this?

Tap a step to check it off

Click a step to check it off

Put the egg yolks in the pan and measure the sugar and wine in an egg cup.

Whisk everything well and place it over medium heat.

Whisk continuously, also rotating the saucepan so that you whip the entire surface of the pan and avoid lumps. This takes about 3 minutes.

The sabayon is ready when it is nice and firm and airy. Draw a line on the bottom of the saucepan; if there is no liquid egg mixture left, it is done.

Once it is well whipped and lightly steaming, add the chosen liqueur. Whisk a little more, remove from heat, and keep whisking.

Divide the sabayon into two glasses with a scoop of vanilla ice cream in them. Serve immediately and enjoy!