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.

Recipe by Cooking Light July 2003


Credit: Karry Hosford

Recipe Summary test

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


Ingredient Checklist


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.


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.