Description
Sabayon is a light, airy, and elegant Italian dessert made by gently whisking egg yolks, sugar, and fruit juice over simmering water to create a frothy, creamy custard. This quick and simple recipe yields a velvety dessert that can be enjoyed warm or chilled, often flavored with vanilla or warm spices like cinnamon or nutmeg for a delightful treat.
Ingredients
Scale
Ingredients
- 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. Make sure the water does not touch the bottom of a heatproof bowl placed on top.
- Whisk the Mixture: In the heatproof bowl, combine the egg yolks and granulated sugar. Whisk vigorously until the mixture is pale and thickened, producing a light and airy texture.
- Incorporate the Liquid: Slowly pour in the fruit juice while continuing to whisk, ensuring it is fully incorporated and the mixture becomes loosened.
- Whisk Until Thick and Velvety: Continue whisking the mixture over the simmering water for 8 to 10 minutes, or until it triples in volume and transforms into a thick, frothy custard.
- Remove and Serve or Chill: Once the sabayon is thick and velvety, remove it from the heat. Serve immediately warm or chill in the refrigerator for a cold dessert.
Notes
- Use room temperature egg yolks for better emulsification and volume.
- Fruit juice can be orange or lemon for a citrus flavor; other juices like raspberry can also be used.
- Keep whisking constantly to avoid curdling the egg yolks.
- Serve with fresh berries or sponge cake to complement the sabayon.
- Optional flavorings such as vanilla extract or a pinch of warm spices like cinnamon or nutmeg add extra depth.
- This dessert is rich in eggs and should be consumed fresh or properly refrigerated if stored.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Italian
