Description
Sabayon is a light and elegant Italian dessert made by gently whisking egg yolks, sugar, and fruit juice over simmering water to create a frothy, velvety custard. This airy treat is perfect served warm or chilled and can be flavored with vanilla, cinnamon, or nutmeg for added depth.
Ingredients
Sabayon Ingredients
- 4 egg yolks (room temperature)
- 1/4 cup granulated sugar
- 1/3 cup fruit juice (orange or lemon)
- Pinch of salt
- Optional: 1/2 teaspoon vanilla extract or a pinch of cinnamon or nutmeg
Instructions
- Set Up the Double Boiler
Fill a saucepan with a couple of inches of water and bring it to a gentle simmer. Place a heatproof bowl on top of the saucepan, ensuring that the bottom of the bowl does not touch the water to prevent direct heat exposure.
- Whisk the Egg Yolks and Sugar
In the heatproof bowl, whisk together the egg yolks and granulated sugar vigorously until the mixture becomes pale and thick, developing a light and airy texture.
- Incorporate the Fruit Juice
Slowly add the fruit juice to the egg yolk and sugar mixture while continuously whisking, making sure the liquid is fully incorporated and the mixture loosens slightly.
- Whisk Over Simmering Water
Continue to whisk the mixture constantly over the simmering water for 8 to 10 minutes. The sabayon will increase in volume—approximately triple—and thicken into a frothy, velvety custard.
- Remove and Serve or Chill
Once the mixture is thickened and frothy, remove the bowl from the heat. Serve the sabayon warm immediately or chill it in the refrigerator to serve cold later.
Notes
- Use room temperature egg yolks for better emulsification and volume.
- Make sure the water in the saucepan is simmering gently, not boiling vigorously, to avoid scrambling the eggs.
- You can customize the flavor by adding vanilla extract, cinnamon, or nutmeg during whisking.
- Sabayon is best enjoyed fresh but can be chilled and stored for up to a day.
- For a boozy variation, add a tablespoon of Marsala wine or another sweet wine along with the fruit juice.
