Italian dessert Sabayon – a detailed recipe cooking. 
Time: 30 мин. Complexity: easy Servings: 2-romantic romantic dessert In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. l Prosecco sparkling wine
- 2 egg yolks
- 2 tbsp. l Sahara
- 1/3 Art. whipping cream
- Semi-sweet chocolate chips for decorating wish)
Recipes with similar ingredients: sparkling wine, glaze, chocolate semisweet, eggs, cream
Recipe preparation:
- Put the bowl in a pot with slightly boiling water, put in her egg yolks and sugar. An electric mixer with with a whisk, begin to beat the yolks with sugar in the water bathhouse. The mixture should become pale and thick, as very airy whipped cream, by the end of whipping it should increase in volume not less than three times and be very foamy. It should go before 15 minutes.
- Continuing to beat, slowly pour in Prosecco, as a result should get a soft, airy mass. Remove the bowl of water baths and put on a cold surface or in a pan with cold water and mix until the mixture cools down. Then whip the cream and put them in the egg mixture. Arrange in 2 bowls, decorate with chocolate chips (if used) and serve.
