In Italy, sabayon is called "Zabag- lione," and is made with Marsala wine. Enjoy sabayon with fresh fruit or served over plain pound or sponge cake.
Photo by Sue Ade/Morris News Ser
6 large egg yolks
2/3 cup extra dry champagne
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup heavy cream, whipped to soft peaks
1 pint fresh raspberries
Prepare an ice bath large enough to accommodate the bowl used to cook sabayon.* Gently rinse and paper-towel dry raspberries; set aside. Combine yolks, champagne and sugar in top of double boiler (or large shallow bowl) and set over a pot of simmering water. (Make sure bottom of double boiler does not touch the water.) Cook, whisking constantly, until mixture appears thick and foamy. Remove from heat and set bowl into prepared ice bath.
Add vanilla and continue to whisk until sabayon is cool. After sabayon is cool, gently fold whipped cream into sabayon. To serve, layer sabayon with raspberries in saucer-style champagne glasses. Serves 4.
* Kitchen Ade note: An ice bath is a bowl filled with a mixture of water and ice that is used to quickly cool foods.
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