Description
This light and airy sabayon has the perfect texture and the sweetest caramel and nutty aromas of marsala. It’s a great topping for fruit and other desserts and delicious on its own too. All you need is your siphon, whisk or hand mixer, eggs, sugar, and marsala. This recipe was inspired by Food & Wine Magazine.
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Ingredients
Units
Scale
- 4 large egg yolks
- 1/4 cup + 2 tablespoons sugar
- 1/4 cup Marsala wine
- 1 pint of sliced strawberries, raspberries, or your favorite berry
Instructions
- Find a medium pot and a large heat-proof glass bowl that can fit on top of the pot without falling through or touching the soon to be water in the pot. Add about an inch of water to the pot and bring to a simmer, and turn the heat to moderately low.
- Beat the egg yolks with the sugar, in the bowl. Set the bowl over the simmering water and whisk the yolk mixture until it’s hot and foamy - about 4 minutes.
- Gradually add the Marsala wine, whisking constantly, until the sabayon is thickened and leaves a ribbon trail on the whisk - about another 4 minutes. Use a thermometer and make sure the temperature reaches 160F, but not higher. Remove immediately and do not overcook or the sabayon will curdle.
- Let the sabayon cool for a few minutes in an ice bath to slow down the cooking process.
- Pour the sabayon into the canister of a 1-pint iSi gourmet whipped cream dispenser (I call it a siphon). See notes below if you don't have one.
- Seal the siphon and charge it with one iSi cream (N20) cartridge according to the manufacturer's instructions. Shake the siphon to distribute the gas. Repeat with an additional charger. Refrigerate until ready to serve.
- To serve, hold the siphon upside down and shake it. Press the lever to release the sabayon.
Notes
If you don’t have a siphon, at step four, your sabayon is ready. Refrigerate with plastic wrap covering the surface of the sabayon so a skin doesn't form, until ready to serve.
If the sabayon gets too thick, add some whipped cream.
The sabayon can be held in the charged siphon, refrigerated, for up to 6 hours.
- Prep Time: 2
- Cook Time: 8
- Category: Dessert
- Method: Whip
- Cuisine: Italian
