Sabayon v Zabaglione

Whether Sabayon or Zabaglione, this is the easiest, most impressive dessert you can make.

It is the end of summer and it is time for one of my all-time, favorite desserts. Sabayon if you are French or Zabaglione if you are Italian.

So really, what’s the diff?

Ah, who knows. My guess is it’s the type of wine used. Traditionally, it should be sweet Marsala (for Zabaglione). But I use whatever white I have on hand. You can also use a sparkling wine like Champagne or Prosecco.

So, uh, really, what IS it?

Sabayon/Zabaglione* is an extraordinarily easy-to-make dessert consisting of egg yolks, sugar and wine. It is served warm, usually atop something else (more often than not, it is fresh berries).  I love this dessert because it is so easy, can be made to order, is always impressive and has no leftovers.

I like to use Emeril Lagasse’s recipe because it makes a relatively small amount.

* You can also make a savory Sabayon, but I know absolutely nothing about this except I’m assuming you’d use a drier wine and nix the sugar.

Sabayon

From Emeril Lagasse
Serves 4

Ingredients:
2 large egg yolks
2 tablespoons sugar
1/4 cup white wine

Steps:
1. Fill a 1-quart saucepan half-full with water over medium heat and bring to a simmer.

2. Place all ingredients in a medium stainless steel bowl and whisk until well combined. Place the bowl over the saucepan and continue to whisk until the sauce is thick and doubled in volume, 3 to 5 minutes. The sauce should be thick enough so that it will support a ribbon of sauce trailing off the end of the spoon when lifted.

3. Serve warm over berries, poached fruit or whatever accompaniment you like in small bowls or decorative glasses.

Enjoy!
Ms. Pantry Raid

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