Sabayon (or zabayone) is the most famous dessert of Italian cuisine, which is an airy cream on yolks with aromatic wine. It will undoubtedly become a hit and a noisy party and a worthy end to a romantic dinner!
It is necessary
- 6 yolks;
- 6 tbsp Sahara;
- 6 tbsp nutmeg wine.
- Fruits, berries, cookies - to taste and desire.
Instructions
Step 1
Mix the yolks with sugar in a large enough bowl and place in a moderately hot water bath. Stir with a whisk until the mixture is smooth.
Step 2
Pour the wine in a thin stream, without ceasing to interfere. Then we keep on fire and constantly stir for another 10 minutes: the mass should become airy, light and increase in volume by about 3 times.
Step 3
If desired, lay out the bottom of the dish in which we are going to serve with pieces of fruit. Fill with cream and cool to room temperature. Serve with cookies (Italian Savoyardi biscuits will do just fine!). Bon Appetit!
