Zabaione (sabayon)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 30 | grams | Egg |
| 600 | grams | Sugar |
| 600 | millilitres | Marsala wine |
Directions
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