Sabayon, which is the French version of zabaglione, is a foamy Italian custard made by whisking together egg yolks, wine, and sugar over simmering water.

Lorrie Hulston Corvin
Recipe by Cooking Light July 2003

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
8 servings (serving size: 1 cup peaches and 1/2 cup sabayon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar and yolks in the top of a double boiler, beating with a mixer at medium speed until foamy. Add wine and water. Cook over simmering water until mixture reaches 160° (about 7 minutes), beating with a mixer at medium speed. Serve immediately over peaches. Garnish with fresh mint sprigs, if desired.

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Nutrition Facts

125 calories; calories from fat 15%; fat 2.1g; saturated fat 0.6g; mono fat 0.8g; poly fat 0.3g; protein 2.2g; carbohydrates 25.7g; fiber 3.4g; cholesterol 80mg; iron 0.4mg; sodium 3mg; calcium 17mg.
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