VIDEORECIPE Easy homemade Italian Sabayon recipe
This recipe teaches how to make a homemade Sabayon, one of the typical creams of Italian patisserie. Don't miss it!
number of servings
- 100 g egg yolks
- 100 g sugar
- 100 g marsala wine
Place a saucepan to cook in a bain-marie and bring it to the boiling point.
Place the egg yolks with the sugar in a steel bowl and mix well.
Add the liqueur wine little by little and continue to whisk until smooth.
Place the steel bowl inside the saucepan and cook in a bain-marie over low heat, continuing to whisk until the cream reaches 82°C.
Remove from the heat and serve. Sabayon can be served hot or cold; it goes well with biscuits or fruits such as strawberries, raspberries, and currants, among others.