Summer dessert with fruit and sabayon cream on ice wine

Votes: 1

How to Make - Summer Dessert with Fruit and Ice Wine Sabayon Cream

Time: 15 min.
Complexity: easily
Servings: 6

Sabayon is one of the most famous Italian desserts. This incredibly delicious cream made from egg yolks, sugar, and sweet wine (usually Marsala, a Sicilian dessert wine) is very quick and easy to prepare. There are several theories about the origin of this dessert, but one claims it was invented by the great Italian Renaissance chef Bartolomeo Scappi. Since the 1960s, in the United States, restaurants in Italian-populated areas have commonly served sabayon with strawberries, blueberries, peaches, and other fruits.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 egg yolks
6 tablespoons of sugar
3 tablespoons lemon juice
3 tbsp sweet dessert wine, ice wine is recommended
2 tbsp whipping cream
6 cups fresh seasonal fruit (sliced peaches, berries, apricots, etc.)

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Whisk egg yolks, sugar, lemon juice, and ice wine in a metal or glass bowl until smooth.
Place the bowl over a pan of simmering water (making sure the bowl does not touch the water) and whisk constantly until the mixture has doubled in volume and will stretch behind the beater when removed.

Remove from heat and stir in the cream. Chill before serving. Sabayon can be prepared the day before.
Place the fruit in tall, narrow, short-stemmed parfait glasses or fruit cups. Spoon the sabayon and serve.

Author of the recipe - Anna Olson is a pastry chef and television host.

Categories:

recipe / Summer dishes / Dinner / Desserts / Fruit desserts / Creams, sauces, mousses, yogurts / Italian cuisine