Sabayon

Sabayon is a custard whipped au bain-marie. Sabayon consists of egg yolks, sugar and Marsala wine. This is the traditional sabayon, although variations can be made using rum, bourbon, or liqueur.

Printable PDF

Sabayon

Planning

  • Prep Time:

    10 minutes

  • Bake/Cook Time:

    10 minutes

  • Chill/Set Time:

    1 hour

  • Servings:

    6

Preparation

  • Materials

    Bain Marie
    Whisk
    Hand 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
    Set a pot on the stove and fill it with boiling water
    Prepare the hand mixer to use over the pot of boiling bater/bain marie
    Set out a small mixing bowl

  • Oven/Stove

    Stovetop with bain marie and hand mixer

  • 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 & Steps

  • Ingredients

    Eggs Yolks 180g (6 large) 
    Granulated Sugar 100g
    Corn Starch 25g
    Vanilla 1 tsp
    Liquor 2 tbsp
    Marsala or White Wine 1/4 cup or 50ml
    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

    STEP 1: Fill the bottom of a double boiler with water and bring to a boil, then reduce the heat to medium. The water should be at a simmer, bubbling lightly, not boiling.

    STEP 2: Cream egg yolks and sugar in the bain marie (cold) with a hand mixer with whisk attachment until pale in color, light, and fluffy.

    STEP 3: Place the bain marie over the steaming pot of water and whisk in the liquor (marsala wine, cognac, brandy, rum - whichever you are using) and lemon zest if you want a lemon sabayon. Continue whisking until it has fluffy volume. (about 1-2 minutes).

    STEP 4: Make a meringue of your choice with the 6 egg whites (French, Swiss, Italian) and whip to a soft peak.

    STEP 5: 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.

Collections