an airy custard of egg yolks, wine, and sugar
A mixture of egg yolks, flavoring and sugar, beaten over simmering water until thick, then beaten until cool. It is the French version of Italian zabaglione (Italian version is made with marsala wine). It can be served over fresh fruit, or grilled over fruit (gratin). Also, sabayon is the base for mousses and buttercreams.
Also known as zabaglione. A luscious dessert containing egg yolks, wine, cream, and sugar. Can be eaten by itself or served as a sauce for other desserts.
zabaglione, a creamy Italian dessert made from a base of egg yolks and Marsala wine
A frothy custard of egg yolk, sugar, and wine that is made by whisking the ingredients over simmering water. Served warm as a dessert or sauce. Back to the top
An Italian custard made with egg yolks and wine or juices, which are beaten vigorously over hot water to form a rich, creamy dessert. The custard can then be poured into glasses and chilled to be eaten later, or eaten warm with fresh fruit. Marsala is the most common wine used, though any sweet wine such as Madeira, Champagne, or Sauterne may be used.
light foamy custard-like dessert served hot or chilled
Foamy dessert made by beating together egg yolks, wine or other spirits, and sugar. This whisking is done over a bain-marie so that the egg yolks cook as they thicken into a light custard. Sabayon is a French name derived from the Italian zabaglione.
An Italian dessert of white wine, sugar, and egg yolk. Say it and make it right and it won't be the only thing on the dessert menu.....
See the definition under zabaglione.
A sauce resembling custard, mainly used for puddings or vanilla ice cream. Sabayon is made of wine, sugar, and egg yolks.
a sweet egg dessert or sauce, flavored with wine. In Italy it is called zabaione.