Sabayon
Ingredients:
- 8 egg yolks
- ¼ cup of sugar
- 2oz of Marsala wine
Step 1: In a mixing bowl combine 8 egg yolks, ¼ cup of sugar, and 2oz of Marsala wine. Whip all ingredients until they are fully blended.
Step 2: Place the bowl over a double boiler (aka a pot of simmering water) and continually whip the sauce until it appears thickened and somewhat foamy. Note: Make sure to continuously whip the sabayon while it is heating up. Doing this step improperly can cause the eggs to scramble as it cooks. This will change the overall consistency and smoothness of the sabayon.
Step 3: Once the sauce is thickened immediately remove the bowl from the heat and serve. Note: It is important to transfer the sauce into serving dishes as quickly as possible. The sabayon will thicken more as it cools and it is much easier to work with right after cooking.
Optional Chantilly cream topping:
Ingredients:
- ½ of cup of heavy cream
- ½ of a tbsp of sugar
Step 1: With a wire whip or a whip attachment on a mixer; mix all the ingredients until it forms a stiff peak. Note: A stiff peak refers to the whipped cream forming a peak as the whip is removed. It will have the consistency of a store bought whipped cream such as Reddi-wip.
Step 2: Fill a pastry bag with the Chantilly cream and serve on top of the sabayon.