Ingredients
- 6 large egg yolks
- 1/2 cup sugar
- 1/2 cup Marsala
- Pinch kosher salt
- Fresh berries, for serving, optional
Directions
Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.
Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt.
Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.
Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.
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By tbianchi
on February 04, 2012
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Awesome!! I didnt have Marsala so I used Kaluha...very tasty and very easy to make!!
By mayflowerbobbev...
Oceanside,, 43
on January 26, 2012
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First, one reviewer called in Sabayon, this is the French word for the same dessert as Italian Zabaglione. I have made Zabaglione many times in a copper Zabaglione (bowl shaped pan with a whisk, Alton's recipe sounds so much easier using the electric mixer. The only thing I would caution people is to keep the water at a low simmer and not rush finishing the dessert,Continue beating until it is thick and creamy. If the dessert is completed too quickly,enough alcohol will not "burn off" and it will taste too strong ! Bev Cooks
By mgckb
Southeast Tennessee
on November 17, 2011
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This dessert is simple, classy, and insanely delicious. You just don't have an excuse not to make it. I've served recipe this almost a dozen times -- even to my teetotaler Baptist relatives. I've even used it as a substitute for pudding when I make peach or banana pudding. You don't actually have to use marsala for this to be fabulous; our favorite substitution is chardonnay fortified with a little vanilla -- just use whatever wine you enjoy. I make an AA-friendly version with vanilla extract (minimal alcohol and lemonade. The chemistry works, and you still get that great texture and delicate flavor you expect from sabayon.
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