Sabayon, also called zabaglione, is a classic Italian dessert. This dessert is traditionally made from egg yolks, sugar, and Marsala wine. A different way to prepare the dessert is to beat the three ingredients over low heat until light and fluffy. This method requires a shorter preparation time, but also has a higher risk of the egg yolks setting while cooking. 

Recipe for 350 grams.


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egg yolks



caster sugar



Marsala wine

Preparation method

  • Beat the egg yolks and the sugar in a large bowl till light and pale.
  • Gradually add the Marsala wine.
  • Set the bowl au bain-marie and whisk until thick and foamy. 
  • The sabayon should reach temperature of approximately 65°C.
  • Remove the pan from the heat and continue beating until the mixture has cooled.

Serving suggestions

  • Variation tip: replace the Marsala wine with a dessert wine such as Sauternes, Madeira, or Moscatel.
  • As part of a dessert with components of lime and raspberry.
  • Take any mixture of red fruits, finish with the sabayon and griddle briefly under a hot grill or salamander.

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