Sabayon

Sabayon can also be used in place of whipped cream alongside a wedge of moist Almond Cake or heaped in a bowl, paired with a scoop of ice-cold orange sorbet – the hot/cold contrast is great.

source	Ready for Dessert
categories	dessert, sauce
yield	Serves 4
prep time	15 mins
total time	15 mins

INGREDIENTS

2/3 cup (160ml) white wine, dry or sweet

1/3 cup (65g) sugar

6 Lrg egg yolks

INSTRUCTIONS

1. In a large, heatproof bowl, whisk together the wine and sugar. Then whisk in the egg yolks.

2. Set to bowl over a pan of gently boiling water (the bottom of the bowl shouldn't touch the water) and whisk vigorously until the mixture becomes frothy and stiff. You can slow down the speed, but if you need to stop whisking it, remove the bowl from the pan for as brief a time as possible.

3. The sabayon is ready when the mixture is thick and holds its shape when you lift the whisk and let some of the mixture drop back into the bowl.

4. Pile the berries and their juices into a glass and top each with warm sabayon. You can sprinkle them with crumbled amaretti cookies, if desired.

NOTES

Any kind of white wine that you like will work well for sabayon; dry, sweet, or sparkling. A Moscato d’Asti might be perfect. Also wines like late-harvest Riesling, Sauternes, Muscat, or a wine that is richly flavored are good. You can use Marsala if you want to make traditional zabaglione. If you’re avoiding alcohol, you can use a non-alcoholic sparkling cider instead, perhaps adding a few drops of lemon juice, to balance any sweetness.