The exclusive Italian nonstick from Ballarini the pros swear by. Shop now »
🔕 🔔
Loading…

My Basket ()

All questions

Does anyone know what Sabayon is?

I think it's a custard?

asked by jaxcat about 5 years ago
4 answers 2090 views
1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added about 5 years ago

Sort of.

It's an emulsion of egg yolks, marsala (sometimes another wine) and sugar.There are both Italian (Zabaglione) and French (Sabayon) versions. It's often served with fruit - strawberries, figs, etc. A personal favorite, love it.

This is Julia Childs and Jacques Pepin's recipe, which is pretty classic: http://www.epicurious.com...

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added about 5 years ago

It's French for "Zabaglione", a frothy custard sauce strongly flavored with wine (traditionally Marsala).

A5c2f5f1 9c68 4df1 b7e2 1964956b58ae  img 0264
added about 5 years ago

Nigella Lawson has a good recipe for Zabaglione al Prosecco that I've made before. It's in her Feast cookbook. It serves eight but can easily be made for two since the proportions are basically one egg yolk, one tablespoon of sugar and approximately one and a half tablespoons of prosecco per serving. The recipe requires quite a bit of beating the eggs and sugar (15 minutes she recommends), but the final result is worth it. It can be served warm or chilled.

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added about 5 years ago

A hand mixer works well here in place of all that whisking. And for those who prefer a safer method than Julia's finger test, cook the custard to 150º F.

Vin Santo and Moscato D’Asti are other good choices for the wine.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.