Classic Sabayon and Zabaglione

May 09, 2023May 9, 20230 1

Classic Sabayon and Zabaglione - A Traditional Italian Dessert Recipe

by The Chefin Dessert

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Easy

Rating

Ingredients

	4 large egg yolks
	3/4 cup sugar
	3/4 cup dry white wine
	2 tablespoons Grand Marnier

Nutrision Information

Servings Per Recipe

Calories

250

Sugar

28g

Fat

Classic Sabayon and Zabaglione is a traditional Italian dessert that is often served after a meal. Sabayon and Zabaglione are both light and airy desserts made with egg yolks and sugar, which are whisked together until light and foamy. They are then combined with white wine and a sweet liqueur, such as Grand Marnier, to create a light and creamy dessert that is full of flavor. This dessert is often served topped with fresh berries, powdered sugar, or shaved chocolate. Despite being a classic Italian dessert recipe, Sabayon and Zabaglione are easy to make and can be prepared in just a few minutes.

Instructions

1.	In a double boiler over simmering water, whisk together the egg yolks and sugar until the mixture is pale and thick, about 10 minutes.
2.	Slowly add the white wine while continuing to whisk the mixture until combined.
3.	Add the Grand Marnier and continue to whisk for another 5 minutes until the mixture is thick and foamy.
4.	Serve it immediately, topped with fresh fruit and sprinkled powdered sugar.

PROS

This dessert is a classic Italian recipe that is easy to make and tastes great.
The Sabayon and Zabaglione are both light and flavorful desserts that pair perfectly with fresh fruit.

CONS

The high alcohol content in this recipe makes this dessert unsuitable for children and pregnant women.

It is also high in sugar and should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

While this dessert is not particularly healthy, it can be enjoyed as an occasional treat in moderation.
The egg yolks in this recipe are a good source of protein and vitamins while the Grand Marnier provides a source of vitamin C.