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Ingredients
- 6 egg yolks
- 1/2 cup plus 2 tablespoons sugar
- 1/2 cup sauternes (see Notes)
- Pinch of salt
- 3/4 cup cream, lightly whipped (optional)
- Bain-Marie (see Notes)
- Whisk, preferably a balloon whisk
Method
- Cook the sabayon (see the Note on Egg Yolk Foams and Sabayons, below):
- In the bowl of a bain-marie, whisk together the egg yolks and sugar.
- Whisk in the sweet wine and salt and place the bowl over the simmering water.
- Whisk briskly until the mixture has thickened, tripled in volume, and holds the lines of a whisk, 5 to 10 minutes.
- As you whisk your sabayon you will smell the alcohol in the sauternes evaporating.
- Finish the sabayon:
- Remove the sabayon from the heat and cool slightly.
- If you would like it finished with cream, allow the sauce to cool completely and fold in the lightly whipped cream.
- Serving Suggestions:
- If you would like to serve it in the classic Italian style (zabaglione made tableside), then serve it immediately.
