Sabayon (ital. Zabaglione, zabaione; fr. Sabayon) – one of the most famous desserts Italian cuisine, egg cream with wine (usually Marsala or prosecco). Whipped egg yolks with sugar until white foam, then add the wine for flavor rum and cinnamon. The resulting mixture is whipped in a water bath until foaming.
Served in a glass decorated with sugar biscuits or fresh figs.
Broadly Sabayon referred various desserts preparing to form a foam with the addition of alcohol. Sabayon authorship attributed to the great Italian chefs of the XVI century by Bartolomeo Scappi and cook the court of Duke Charles Emmanuel I of Savoy.
Sabayon also popular in Argentina, where is known as sambayón. In Colombia, a dessert known as sabajón. In Venezuela, like dessert drink eggs called ponche de crema. (source: wikipedia)


Egg yolks – 115 g (6 yolks)

Sugar – 225 g

Dry white wine (or Marsala *) – 225 ml

* If you use Marsala, the sugar should be reduced by a third

Yield: 900 ml

Cooking method:
Wine mixed with sugar and heat.
In refractory bowl in a water bath whisk egg yolks until fluffy foam.
While continuing to whisk, add a thin stream of wine with sugar. Beat until very light stable foam, but sabayon should not be heated above 82 ° C.
When it reaches this temperature, remove the bowl from the heat and continue to whisk a couple of minutes.
And it can be fed into the heat and cold.

If you plan to submit in the cold, after being removed from the water bath, the bowl should be put on ice. Furthermore, the cold variant can add 1 g of gelatin dissolved into the wine, so Sabayon will be more stable.


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2 комментария to “SABAYON.”

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