Sabayon is a sweet dessert that goes best with slightly sour, soft fruit. The recipe uses red dessert wine instead of white wine for a classic sabayon. Egg yolks and sugar must be whisked until fluffy before slowly adding the wine and whisking until smooth. The mixture should then be heated in a water bath until thick but tender. The sabayon is cooled before being poured over small pieces of fruit in two glasses. The dessert can be garnished with mint and served.
“Sabayon” with fresh fruit
Sabayon turns out to be quite sweet, so the fruit is best taken with a slight sourness and not hard in structure. The classic sabayon is usually made with white wine, but I prefer to make it with red dessert wine. If desired, you can add ground cinnamon and serve with savoiardi sticks.
Prepare all the necessary ingredients for making “Sabayon” with fresh fruit. Wash and dry fruits thoroughly.
Place egg yolks and sugar in a heavy bottomed saucepan.
Beat egg yolks with sugar until fluffy. Everything should double in size.
While continuing to whisk, gradually pour in the wine. Whisk everything until smooth.
Place the saucepan with the cream in a water bath and heat the mass, whisking all the time. The mass should become homogeneous, thick, but remain tender. All this will take approximately 5-6 minutes. Remove from water bath and cool completely.
Cut fruits into small pieces.
Divide fruit between two glasses and top with cooled sabayon. Garnish the dessert with mint and serve.
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