Sabayon is the same as Italian zabaglione, and is a quick and tasty dessert popular in France.
Sabayon can be made easily at home, although you may prefer to practice once or twice before delighting your guests if you don't often cook using a bain marie.
4 egg yolks
75 grammes castor sugar
4 tablespoons of liquid - water in a dire emergency, white wine otherwise, preferably Marsala, or sherry even better
- In a bain-marie (or a bowl over a saucepan of simmering water) whisk the egg yolks and the sugar together. The important thing is that the temperature should be warm not hot, so the water should be simmering gently not boiling.
- When the mixture is quite foamy add the liquid one spoonful at a time while constantly whisking
- Keep whisking until the sauce thickens - this will take at least 10 minutes. You can raise the temperature of the water a bit during this stage.
- Serve your sabayon immediately, ideally with fresh summer fruit.
- Note 1: If you want to serve the sabayon cold, remove it from the heat but keep whisking constantly until it is cool.
- Note 2: you can get away with adding quite a lot more liquid - a glass full if required - if you have the stamina to keep mixing long enough. in this case, the sabayon will be more liquid.