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Tuesday 21 August 2018  
Home > Italian sabayon recipes
01.01.2003 -dessert -sabayon

Italian sabayon

« Continuing with my "I love sabayon" series, here is sabayon served all by itself with nothing else. A few eggs, some sweet white wine, sugar and a strong wrist for whisking are all you need to enjoy this dessert, which can only be described as a sweet, fluffy cloud. » 
Type Dessert - sabayon - white wine - basic
Level of difficulty easy
Preparation time 15 minutes
Origin Italy
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Serves 4

  • 4 egg yolks
  • 1 cup (25 cl) sweet white wine
  • 2/3 cup (75 g) powdered sugar


  • Mix together the egg yolks, sugar and white wine
  • Place the mixture in a bowl in a bain-marie at 140-160°F (60-70°C)
  • Beat with a whisk for 10 to 15 minutes until the mixture changes into a warm and airy mousse. The mixture must "fall in ribbons" from the whisk; in other words, it must be sufficiently thick. It should cling to the whisk and form a slow trail when the whisk is lifted
  • Serve in large balloon glasses and enjoy warm.


If you use a very smooth almost syrupy wine, I recommend that you use a little lemon juice to add some acidity. If it is too sweet, it risks becoming a little bit sickly.
You can also use a dry white wine; you just need to add a little bit more sugar.

Preferably choose a fruity wine and avoid Muscadet. I've tried it and was not convinced by the result, which tasted of iodine.


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See Also :
Base & Basics of cooking  recipes  Base & Basics of cooking recipes
Dessert recipes  Dessert recipes
Eggs recipes  Eggs recipes
Italian dessert recipes  Italian dessert recipes
Sabayon recipes (Italy)  Sabayon recipes (Italy)
white wine recipes  white wine recipes
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