Dessert that is creamy but free of dairy is sabayon. To make room for the balloon whisk, use a large basin. Instead of whisking quickly, use big, patient strokes to give the mousse time to simmer.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 egg yolks
- 4 tablespoons water
- 4 tablespoons Marsala wine
- 4 tablespoons white sugar
Instructions
- Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
- Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.
- Use less sugar if you want to use this as a savory sauce.
- Use the alcohol of your choice.
- If you can’t serve immediately and sabayon starts to separate a little, just give it a gentle whip over the water again for a few seconds.