Zabaglione (Sabayon)

Tutorial video

Ingredients (5)

• 6 egg yolks
• 50 g caster sugar
• 12 ml Vin Santo
• 300 g mixed fresh berries
• 25 g icing sugar

Nutrition (per serving)

Calories

135 kcal

Carbohydrate

19 g

Protein

2.5 g

Fat

4.5 g

Fiber

2 g

Sodium

70 mg

Calcium

30 mg

Potassium

210 mg

Iron

0.8 mg

Zinc

0.7 mg

Magnesium

15 mg

Cholesterol

210 mg

Instructions

• Separate 6 egg yolks into a mixing bowl.
• Add 50 g caster sugar to the yolks and whisk until pale.
• Stir in 12 ml Vin Santo.
• Place the bowl over a simmering water bath (bain‑marie) and heat, whisking, until the mixture reaches 65 °C.
• Transfer the bowl to a stand‑mixing device and whisk on high speed until the volume has doubled and the texture is light and airy.
• Cover the zabaglione with cling film and set aside.
• In a separate bowl, toss 300 g mixed fresh berries with 25 g icing sugar and let macerate for 10 minutes.
• Arrange the macerated berries on serving plates.
• Spoon the warm zabaglione over the fruit.
• Place the plates under a hot grill for a brief moment to lightly colour the top.
• Serve immediately.