Sabayon is a very popular dessert in Italy, it is an egg cream with the addition of wine (traditionally Marsala or prosecco is used). The amount of sugar will depend on the sweetness of the wine - if Marsala itself is sweet, then you don't need to put in a lot of sugar.
It is necessary
- - 200 g of strawberries;
- - 100 g of sugar;
- - 50 ml of Marsala;
- - 4 eggs;
- - cocoa powder, mint to taste.
Instructions
Step 1
First you need to prepare fresh strawberries - remove the leaves from the berries, rinse the strawberries, cut into pieces and put them on the bottom of a transparent glass in which you will serve dessert. You can take any berries for making dessert, but not very sweet berries with sourness are more suitable.
Step 2
Separate the yolks from the whites. Set aside the proteins - we don't need them for the sabayon recipe, you can then make a meringue from them or add them to the dough for any baking.
Step 3
If your wine is semi-sweet, then four egg yolks will require three tablespoons of sugar without top and the same amount of wine. If the wine is very sweet, then one spoonful of sugar will be enough.
Step 4
Place a saucepan with the yolk mass in a water bath, stir with a whisk for 3-4 minutes, until the mass becomes thicker and egg-colored. The water in the pan under the egg mass should not boil! The water temperature is 80 degrees, steam should rise from it.
Step 5
Pour egg cream over strawberries in glasses, garnish with cocoa powder and mint leaves. Serve the sabayon with strawberries immediately. This dessert can be eaten chilled, but nevertheless, it is the combination of a hot mixture and cold berries that is ideal here.
