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 quick and simple recipe delivers a deliciously airy and tangy treat perfect for any occasion.
Ingredients
Scale
Sabayon Mixture
- 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. Then place a heatproof bowl on top of the saucepan, ensuring the bottom of the bowl does not touch the water.
- Whisk the Egg Yolks and Sugar: In the heatproof bowl, vigorously whisk together the egg yolks and granulated sugar until the mixture becomes pale and thickened, developing a light and airy texture.
- Incorporate the Fruit Juice: Gradually pour in the fruit juice while continuing to whisk constantly. This helps loosen the mixture and fully incorporate the liquid.
- Whisk Over Simmering Water: Continue whisking the mixture over the simmering water for 8 to 10 minutes. During this time, the sabayon will increase in volume and become thick, frothy, and velvety.
- Remove and Serve or Chill: Once thick and airy, remove the bowl from the heat. Serve the sabayon warm immediately or allow it to chill in the refrigerator before serving.
Notes
- Using room temperature egg yolks allows for better emulsification and volume.
- Fruit juice can be swapped based on flavor preference; lemon or orange juice both work well.
- Optional flavor additions like vanilla extract, cinnamon, or nutmeg add a subtle aromatic twist.
- Whisking continuously is key to prevent the eggs from scrambling and to achieve the light texture.
- The double boiler setup gently cooks the eggs without direct heat, ensuring smoothness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
