Sabayon is one of the most famous Italian desserts, this incredibly delicious cream based on egg yolks, sugar and sweet wine (usually Marsala is taken as wine – Sicilian dessert wine) is prepared very simply and quickly. Exists several versions of the origin of this dessert, according to one of them Sabayon invented the great Italian cook of the Renaissance Bartolomeo Scappi. Since the one 960s in the USA in restaurants located in areas inhabited by Italians, Sabayon is usually served with strawberries, blueberries, peaches and other fruits. Share with friends: 
Time: 15 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 egg yolks
- 6 tbsp. l Sahara
- 3 tbsp. l lemon juice
- 3 tbsp. l sweet dessert wine, Icy recommended wine”
- 2 tbsp. l whipping cream
- 6 tbsp. fresh seasonal fruits (sliced peaches, berries, apricots, etc.)
Recipes with similar ingredients: peaches, apricots, cream, wine white, lemon juice, cream, eggs
Recipe preparation:
- Beat egg yolks, sugar, lemon juice, ice wine in a metal or glass bowl until smooth.
- Place a bowl over a pot of low boiling water (so that the bowl did not touch the water) and constantly whisk until the mass double in volume and will stretch for a whisk when pulling out.
- Remove from heat and stir in cream. Chill before serving. table. Sabayon can be prepared the day before.
- Stack fruit in tall, narrow glasses on a short leg for parfait or fruit cups. Spoon the top with a spoon and serve.
