Sabayone

Sabayon (or zabaglione if you’re using the Italian name) is one of the most impressive desserts in the French and Italian repertoire and it really only takes 10 minutes of active work. Six egg yolks, sugar, and dry white wine whisked over simmering water transform into a glossy foam that triples in volume. Folded with whipped cream and a splash of Grand Marnier, it becomes lighter and more luxurious than any pudding has a right to be.

The double boiler is essential for one reason: control. Direct heat scrambles the yolks instantly. Indirect steam heat lets them thicken slowly while the constant whisking incorporates air. The 5 minutes of whisking is the workout that pays off when guests can’t believe it’s homemade.

Cooling the cooked custard before folding in the cream is what keeps the whipped cream from melting back into liquid. Beat the cooked yolk mixture over an ice bath if you’re in a hurry. The cherries underneath provide the tart counterpoint that cuts through the rich, sweet foam.

Chef Tips

• Use the freshest eggs you can find. Sabayon is essentially a cooked custard so quality eggs matter more here than in baking.
• Whisk constantly and vigorously. Stop whisking and you’ll have scrambled egg yolks in 30 seconds.
• Don’t let the bottom of the double boiler bowl touch the simmering water. Steam should heat it, not boiling water.
• Serve immediately or within an hour. The folded mixture starts to deflate after that.

Variations

• Substitute Marsala wine for the white wine and skip the orange liqueur for a traditional Italian zabaglione.
• Spoon over fresh berries, sliced peaches, or poached pears instead of cherries.
• Run a kitchen torch briefly over the surface for a brulee-style golden crust before serving.