Sabayon

Sabayon (Italian zabaione) is a tender, light, and airy dessert sauce-cream that comes from Italian cuisine and became a classic of European confectionery. It is made from whipped egg yolks, sugar, and wine (traditionally a sweet one — Marsala).

The secret of sabayon lies in cooking it over a bain-marie: the mixture is continuously and vigorously whisked over hot water until the yolks thicken and the mass triples in volume, becoming fluffy and foamy. It is important not to overheat the mixture, or the yolks will curdle. The finished sabayon is served warm — on its own in a glass, as a sauce for fresh berries, fruit, or sponge cake, and also used as a base for other desserts. It is a refined example of how, from three simple ingredients, true culinary magic is born.