Sweet sabayon is an Italian dessert, or beverage, originated from Northern Italy, the Sicily district. It is made of egg yolks, sugar and sweet wine. In some cases espresso is also used. Sweet sabayon is a lovely and light dessert, to be enjoyed after a bit of a heavier main course such as meat or steak. You also get a savoury sabayon recipe, ideal to go with foods such as fish, meat or vegetables. Fresh herbs can be added to the savoury sabayon and the dish can be browned under a grill. The savoury sabayon can be served almost as a hollandaise sauce over blanched or steamed asparagus. Sweet sabayon can be served on its own in a champagne saucer or demitasse glass and be served with a mint sprig and suitable biscuits such as: sponge fingers (Boudoir), sweet and crunchy Cat’s Tongue- the biscuits named after the shape namely a cat’s tongue which is a French Biscuit, brandy snaps or tuille biscuits. It can also be served with fruits such as grilled peaches, spiced plums, prunes and berries topped with a meringue.
Serves: 6 Prep time: 5 Minutes Cook time: 20 Minutes Ready in: 25 Minutes
Nutrition: Calories 201.1 Carbs: 34.6g Protein: 3.1g Fat: 4.7g