Zabaione (sabayon)
6 servings
| Quantity | 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
Related recipes
- Champagne sabayon
- Champagne sabayon 1
- Coffee sabayon
- Creme zabaione
- Insatiable sabayon
- Light sabayon sauce
- Orange zabaione over peaches and amaretti cookies
- Puff pastry nests with zabaione and raspberries
- Sabayon
- Sabayon #1
- Sabayon #2
- Sabayon sauce
- Sabayone
- Strawberries with champagne sabayon
- Strawberries with orange sabayon
- Strawberry sabayon
- Truffled eggs with sabayon
- Vanilla bean sabayon
- Zabaione batardo veneziano (mock zabaione)
- Zabaione marsala