Good Morning Amarillo! This recipe is said to have originated in Italy, but has since made it’s mark as a staple dessert in French cookery. The custard-like sabayon is made by whisking egg yolk and sugar, then the addition of a sweet wine like Marsala, Pinot Grigio, or my take…Moscato. I like to do this recipe two ways. One way is just how it’s shown here with the folding in of whipped cream. Another is to use the egg whites to make a meringue…then fold that in! Play with different wines, and even liquors until you settle on a recipe that you LOVE!
Moscato Sabayon with Strawberries
- 6 ea Egg Yolks
- 1 cup Sugar
- 1 cup Moscato or any wine really
- 1 cup Whipped Cream prepared
- 8-10 ea Strawberries
- Mint Leaf and Lemon Zest Optional
Over a double boiler, whisk egg yolk and ½ of the sugar together.
Slowly incorporate Moscado (or other wine).
BE CAREFUL – don’t quit whisking, you’ll scramble the egg.
Remove from heat once thickened and frothy (approx. 4 min.)
Fold in whipped cream.
Pour other ½ of the sugar over quartered strawberries.
Allow to macerate for approx. 1 hour.
Spoon sabayon onto plate.
Top with macerated strawberries.
Garnish with mint leaf and lemon zest.