Sabayon italian cream

2 servings
15 min

Prepare a wine-based Sabayon cream. Traditionally, Marsala - Sicilian dessert wine - is taken as wine, but if you wish, you can take any other wine you love most. When ready, Sabayon has a rich wine aroma and taste, so if you are not an alcohol lover, then such a dessert, whether it is unlikely, you will have to taste.

How to make Sabayon? Let's prepare the ingredients. To make Sabayon cream, we will need egg yolks, regular and vanilla sugar, as well as wine.

In a refractory bowl, lightly beat the egg yolks.

Then we add regular granulated sugar and vanilla sugar to the yolks.

Stir the whisk thoroughly for 1 minute. It is not necessary to beat the mass to pomp.

We pour in the wine and mix it up again.

It will be necessary to cook the cream in a steam bath. Therefore, we take a saucepan of slightly larger diameter than our container with cream, pour a little water into the saucepan and bring it to a boil. On top of the pan, install a bowl with cream. Note that the bottom of the cream bowl should not touch boiling water! By the way, if you take a glass container to cook the cream, then be careful and do not turn on the strong heat, otherwise the bowl may crack from the high temperature!

Warm the cream in a water bath for 7-10 minutes, while whisk the cream thoroughly with a whisk or mixer. During cooking, the cream should turn into a lush and thick foam.

We pour our cream into glasses or creams and leave until completely cooled.

We serve Sabayon cream with your favorite berries. Enjoy your meal!