Tad Seaborn for The Globe and MailTad Seaborn/The Globe and Mail
As a reminder that sometimes the simplest things can be the most delicious, I recently revisited making sabayon from scratch. Sabayon is the French version of the Italian zabaglione, an elegant but easy, three-ingredient custard that can be whipped up even during your dinner party. It's light, silky and ethereal. In addition to sugar and egg yolks, the third ingredient is usually white wine (marsala is traditional in Italy). For this version I used Prosecco to make it feel that extra bit festive. You can substitute a non-alcoholic sparkling cider or even try apple juice with a squeeze of lemon for acidity
Servings: 4-6
Ingredients
1/3 cup of sugar
6 egg yolks
2/3 cup of sparkling wine
fresh fruit
whipped cream (optional)
Method
1. In a medium stainless steel bowl whisk together 1/3 cup of sugar, 6 egg yolks and 2/3 cup of sparkling wine (dry or off-dry).2. Bring a medium pot of water (one-quarter full) to a simmer and place the metal bowl on top. Whisk constantly for about five minutes – until the mixture thickens (it will also lighten in colour and increase in volume). It will be slightly thicker than a heavy cream. It’s obvious when this happens, so keep whisking if you are unsure.3. Remove from heat and transfer to a new bowl, stirring to cool. Serve warm over fruit or make ahead and refrigerate to serve chilled. You can also serve sabayon with cake or dessert as a replacement for whipped cream.
Sue Riedl