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Desserts

Sabayon

Sabayon
Los Angeles Times

Dining in a fancy Italian restaurant as a young girl, I thought zabaglione was magical. I remember watching a whisk-toting waiter propping a bright copper bowl over a flame, carefully cracking eggs, separating the yolks and placing them in a ... Read more

Total time: 15 minutes | Serves 6
  • 6 egg yolks
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 1 cup dessert wine, such as champagne or Sauternes
  • Dash salt
  • 1 cup whipping cream

Step 1Prepare a bowl of ice and water, one that is large enough for the bowl that you'll be cooking the sabayon in to nest inside.

Step 2Place a medium stainless steel bowl over a saucepan of simmering water. The bottom of the bowl should be 1 inch above the water so it gets warm.

Step 3Remove the bowl from the heat, add the yolks and the 1/2 cup sugar and whisk them together. Whisk in the wine. Set the bowl over the simmering water and continue whisking until the mixture becomes foamy and then thickens to a soft ribbon and reaches 165 to 175 degrees; this takes 7 to 10 minutes depending on the original temperature of the ingredients. Remove from heat and immediately float the bowl on the iced water. Stir occasionally until cool, 5 to 10 minutes.

Step 4In a separate bowl, whip the cream with the remaining 1 tablespoon of sugar until soft, then fold into the chilled sabayon mixture. Serve chilled.

Note: Weil is co-author of "The Baker's Dozen Cookbook," which will be published this fall by William Morrow.

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