The Real Sabayon(or Sabaglione)Egg Yolk Dessert Recipe

This is the recipe for an awesome dessert

Sabayon is the same as Italian zabaglione, and is a quick and tasty dessert popular in France.

Sabayon can be made easily at home, although you may prefer to practice once or twice. there are a few points you need to concider before you make this awesome dessert and before delighting your guests if you don't often cook using a bain marie.

Recipe for sabayon

4 egg yolks

75 grams castor sugar

4 tablespoons of white wine, preferably Marsala, or sherry even better, you can also use champagne, beer or a coctail drink like pisang or campari, martini, it is your choise.

Small hint, we as proffesional chefs, use this recipe; 4 egg yolks, then take the shell of a split egg. Per egg yolk, measure 1 egg cup of sugar and 2 egg cupsof white wine. This way you'll hardly ever fail.

The recipe:

* In a bain-marie (or a bowl over a saucepan of simmering water) whisk the egg yolks and the sugar together. The important thing is that the temperature should be warm not hot, so the water should be simmering gently not boiling.

* When the mixture is quite foamy add the wine one spoonful at a time while constantly whisking.

* Keep whisking until the sauce thickens - this will take at least 10 minutes. You can raise the temperature of the water a bit during this stage.

* Serve your sabayon immediately, ideally with fresh summer fruit.

* Note 1: If you want to serve the sabayon cold, remove it from the heat but keep whisking constantly until it is cool.

* Note 2: you can get away with adding quite a lot more liquid - a glass full if required - if you have the stamina to keep mixing long enough. in this case, the sabayon will be more liquid.

Tip:when you add some gelatine leaves, when the sabayon is warm, you can also use it cold

like a fresh plate of summer fruit, the sabayon over it, then gratinate or grill the sabayon( you can also use a gas burner) and serve with a scoop of ice cream

That's the normal recipe, now the professional recipe:

Take 4 egg yollks, 4 egg cups of white sugar, and 8 egg cups of wine or another beverage. wisk it all up, away from the fire, till everything is nicely blended, then put it on the stove on a low heat, or use a bain marie. now start wisking, and don't stop, preferably you'll need to make a 8 figure while wisking, this will make it thicken faster, because you bring more air in the mixture. Keep an eye on the sabayon and on the heat, DO NOT let it boil what so ever.

You'll know when it's ready, when you see stripes of your wisk in the sabayon, and when they'll go away slowly.

enjoy

Extra tip, you can also make a sabayon for fish dishes, this is a delightfull fluffy sauce and matches just perfectly with white fishes. Just leave the sugar out, and add a pinch of salt, and even other herbs you'll want to use, only add them when the sabayon is ready, otherwise your tasty, and beautifull green herbs, will turn brown.
This can be a very tasty alternative for a Hollandaise sauce, and is better for the line, since there is no cleared butter involved in the recipe.