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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?
