Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sabayon Recipe

Sabayon Recipe

  • Author: Anna
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Dessert
  • Method: Stovetop (Double Boiler)
  • Cuisine: French / Italian
  • Diet: Vegetarian

Description

Experience the classic Sabayon, a delicate and airy French dessert made by whisking egg yolks, sugar, and sweet white wine or Marsala over gentle heat until it becomes a light, frothy custard. This elegant and versatile treat is quick to prepare, impresses guests with its creamy texture, and can be customized with fruit, chocolate, or spice infusions.

Ingredients

Scale

Main Ingredients

  • 4 large egg yolks
  • 1/4 cup granulated sugar
  • 1/2 cup sweet white wine or Marsala
  • 1/2 teaspoon vanilla extract (optional)
  • Pinch of salt

Instructions

  1. Prepare Your Double Boiler Setup: Fill a medium pot with a couple of inches of water and bring it to a gentle simmer over medium heat. Use a heatproof bowl that fits snugly on top without touching the water to cook the egg yolks gently without scrambling.
  2. Combine the Egg Yolks and Sugar: In your heatproof bowl, whisk together the egg yolks and sugar until thoroughly combined to create a silky and smooth base.
  3. Add the Wine Slowly: Gradually pour in the sweet white wine or Marsala while continuously whisking to infuse the eggs evenly and help build the signature foam-like texture.
  4. Whisk Over Simmering Water: Place the bowl over the simmering water, whisking vigorously and constantly until the mixture thickens and triples in volume, which takes about 8-10 minutes.
  5. Remove and Serve Immediately: Once thickened into a warm, billowy custard, remove the bowl from heat. Serve fresh or let it cool slightly before pairing with desired accompaniments.

Notes

  • Use fresh eggs for better whipping and texture.
  • Whisk continuously to avoid curdling or scrambling the eggs.
  • Maintain gentle simmering heat; do not boil the water.
  • The Sabayon is ready when it thickens and triples in volume—do not rush this step.
  • Serve immediately to enjoy the light and airy texture at its best.
  • Leftovers can be refrigerated up to 24 hours but will lose frothiness.
  • Freezing Sabayon is not recommended as it alters texture.
  • If reheating, do so gently over a double boiler while whisking; avoid microwaving.

Nutrition

  • Serving Size: 1/4 recipe (approx. 100g)
  • Calories: 180
  • Sugar: 15g
  • Sodium: 30mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 210mg

Keywords: Sabayon, classic Sabayon, French dessert, Italian dessert, light custard, frothy dessert, Marsala dessert, quick dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://homeasyrecipes.com/sabayon-recipe/