Zabaione (sabayon)

Yield: 6 servings

Measure Ingredient
30 grams Egg
600 grams Sugar
600 millilitres Marsala wine

Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.

Beat eggs with sugar. Add marsala wine. Cook and stir sabayon sauce - don't stop stirring. Sabayon is ready when it starts boiling. Serve either hot or cold. Source: Given to share with the express permission of Chef de Cuisine

Similar recipes