Cooking With Wine - Sabayon

by Andrew Barrow, Posted Dec 21st 2005 @ 8:05AM

Sabayon I am really getting into using Marsala in cooking at the moment - the dry version in meat sauces for example. This recipe doesn't state whether it should be dry or sweet but as it is a dessert I guess the sweet version is the one to go for.

Sabayon - makes 6-8 portions

180g caster sugar
12 egg yolks
100ml marsala
pinch of ground cinnamon

Beat the sugar and eggs together to a whitish foam. Add the marsala and cinnamon and mix well. Place the bowl over a pan of simmering water on a low heat and continue to beat until the mixture thickens to a firm foam. Pour into glasses and serve at once with some dessert biscuits. You can also chill it before serving. Now, what to do with all those egg whites?

Filed Under: Spirited Cooking Day, Ingredients
Tags: dessert, egg, eggs, food and drink, FoodAndDrink, marsala, masarla, recipes, sabayon

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Reader comments (Page 1 of 1)

12-21-2005 @2:45PM JavaDog said... Oh, there is so much you can do with a good Sabayon...
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12-23-2005 @9:00AM yelena said... somewhere on slashfood i remember seeing a recipe for coconut lime macaroons, and at three egg whites a batch and each batch producing about 20 macaroons....well i think you get the idea=)

now those egg whites won't go to waste

or their is always the option of a giant egg white omlette for four, but that is not nearly as good as those macaroons.
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