Pin It Sabayon is the French name for that Italian favorite, Zabaglione. It is usually served as an accompaniment to steamed pudding and fruit. It is also a fairly simple sauce to make and makes for a quick and easy summer dessert when combined with berries.
I saw Tyler Florence tackle this recipe last week, but did not much care for the sabayon in his recipe. Although this sauce is very simple, it can blow up in your face if you don't use the right proportions and measurements. For that reason, I decided instead to use one from my old friend, Julia Child, which has never failed me.
Take advantage or all the berries that are in season and of the mint, which is finally spreading in pots. This is a nice dessert to serve with last week's shish kabobs, grilled lambchops or any other dinner on the grill.
6 cups mixed berries of your choice (blackberries, blueberries, raspberries, strawberries, boysenberries)
Powdered sugar, for dusting
Fresh mint leaves, for garnish
For the Sabayon
6 egg yolks
1 cup sweet Marsala wine or port, sherry, or Madeira
1/3 cup sugar, plus more to taste
Drops of freshly squeezed lemon juice (optional)
Fill a 1 quart bowl with water, boil and bring to a simmer.
Whisk to blend the yolks, Marsala, and sugar in the stainless-steel bowl. Rest the bowl in the saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed.
Taste the sauce — the sabayon should never get so hot that you can't stick your very clean finger in it — and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool. If you want to serve it hot, make it before you are ready to serve.
Serve in a bowl, place fresh berries on top, dust with powdered sugar and garnish with fresh mint.