Zabaglione

This scrumptious and indulgent Italian dessert sauce that combines the creamy custard-like pastry cream base lightened with meringue and a sparkle of delightful flavor of wine or champagne.

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Planning

  • Prep Time:

    10 minutes

  • Bake/Cook Time:

    10 minutes and 10 minutes

  • Chill/Set Time:

    1 hour

  • Servings:

    6

Preparation

  • Materials

    Melting pot, spoon, and thermometer for making the syrup
    Stand Mixer with Whisk
    Small Mixing Bowl with lid or plastic wrap
    Spatula

  • Prep

    Set eggs out to bring the eggs to room temperature
    Separate the eggs
    Put boiling water and sugar in the metling pot on stove
    Set out a small mixing bowl

  • Oven/Stove

    Stovetop to cook the syrup

  • Shopping List

    Eggs
    Granulated Sugar
    Corn Starch
    Vanilla
    Liquor
    Marsala or White Wine
    Lemon Juice
    White Chocolate, Berries and Mint Leaves (Optional toppings for stand-a-lone dessert)

Ingredients

  • Hot Sugar Syrup

    Granulated Sugar 100g
    Water 50g
    Marsala or White Wine 1/4 cup or 50ml
    Vanilla 1 tsp
    Liquor 2 tbsp

  • Sabayon

    Eggs Yolks 180g (6 large) 
    Corn Starch 25g
    Lemon Juice 1/2 tsp at a time to taste (it helps thicken the eggs)
    Lemon Zest 1 tsp (If you want lemon flavor)

    Garnish: White Chocolate shavings, Berries, Mint Leaves
    White Chocolate, finely grated 2 ounces 
    Berries, fresh 2 cups
    Mint leaves (for garnish)

Steps

  • Hot Sugar Syrup

    Add boiling water and sugar to metling pot and cook over high heart until it just comes to a rolling boil.
    Stir only at first to dissolve the sugar then do not stir!
    Turn the heat down to medium and let it simmer until it reaches soft ball stage thickness at 130F.
    Remove from heat and drizzle into the egg mixture.

  • Sabayon

    STEP 1: Cream egg yolks and sugar in the stand mixer with whisk attachment until pale in color, light, and fluffy.

    STEP 2: When the hot syrup is ready, drizzle it slowly and gradually into the eggs tempering them while whisking. Continue whisking until it has fluffy volume. (about 1-2 minutes).

    STEP 3: Make a meringue of your choice with the 6 egg whites (French, Swiss, Italian) and whip to a soft peak.

    STEP 4: Combine the warm egg-yolk mixture with the meringue.

Notes

SERVING
When used as a stand-alone dessert serve in single serving glasses with the whole dessert in a large trifle glass

Alternate layers of sabayon, meringue, whipped cream, even thin cake layers (your choice - be creative).

Garnish with white chocolate shavings, berries or citrus slices and mint leaves.

VARIATIONS
If you want a lemon flavor, include lemon zest in the mixture over the bain marie. Garnish with fresh lemon slices.

For a white chocolate sensation melt white chocolate gently in a metling pot in a pot of hot water. Whisk the white chocolate to the egg yolk bain marie. Garnish with white chocolate curls or slices. Garnish with berries and mint leaf if desired.

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