| Yield: | 6 servings |
Ingredients
- 8 extra-large egg yolks
- 2/3 cup superfine or caster sugar
- 1 cup sweet Marsala wine
- 1/4 teaspoon pure vanilla extract
- 6 half-pints fresh raspberries
- Granulated sugar
Instructions
- Preheat the broiler for at least 15 minutes, with the rack about 5 inches away from the heat.
- To make the sabayon, whisk together the egg yolks and sugar in a heat-proof bowl set over a pan of simmering (not boiling) water until thick and creamy, about 4 to 5 minutes. Whisk almost constantly, scraping the egg mixture from the bottom of the bowl. Slowly whisk in the Marsala wine and continue whisking over the simmering water for about 5 more minutes, until the mixture is thick and smooth, like a soft whipped cream. It should register about 150 degrees F on an instant-read thermometer. Whisk in the vanilla, remove from the heat, and set aside.
- Place one snug layer of raspberries in 6 (6 to 7-inch) shallow gratin dishes. (Each of my dishes holds about one half-pint of raspberries.) Spoon enough sabayon over the raspberries to cover them. Sprinkle each one lightly with granulated sugar. Arrange the dishes on 2 sheet pans and place themone pan at a timeunder the broiler for 2 to 3 minutes, or until the tops of the gratins are lightly browned. Watch them carefully; they burn really quickly! Serve warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 291 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 10 g |
| Sugar | 31 g |
| Protein | 6 g |
| Cholesterol | 288 mg |
| Sodium | 17 mg |
Reviews
This is a keeper. Adding to the repertoire – both of my son’s love the fresh berries, with the rich custardy cream. The brûlée on top is an added treat. I’m making this almost every other week by request. Suffering for my (Ina’s) success!
I made one slight alteration. I couldnt find the marsala and decided to use 2/3c champagne instead, it was wonderful. Made it for a dinner party and everyone loved it.
I’m a pastry chef and use this recipe all the time.
It always comes out beautiful for me. I use a bain-marie to cook it in.
You must follow the directions exactly. Use an instant thermometer to make sure
it cooks to the right temp. I use an immersion blender with a whisk attachment and
just let it whip away until the temp is correct. SLOWLY add the wine in and buy a good quality Marsala. I haven’t found a good one in the grocery store and end up at a wine store.
I use a torch for the brulee (which also you should be using fine sugar for this.
Excellent recipe!
It always comes out beautiful for me. I use a bain-marie to cook it in.
You must follow the directions exactly. Use an instant thermometer to make sure
it cooks to the right temp. I use an immersion blender with a whisk attachment and
just let it whip away until the temp is correct. SLOWLY add the wine in and buy a good quality Marsala. I haven’t found a good one in the grocery store and end up at a wine store.
I use a torch for the brulee (which also you should be using fine sugar for this.
Excellent recipe!
I made this for Christmas dessert and we loved it. The only thing that didn’t work out was the browning under the broiled but is because I didn’t put a lot of sugar on the top and didn’t want them to get burnt.
I used the correct ingredients. It specifies SWEET Marsala, so I guess some people got the wrong product. As for the rest, the texture was just a creamy sauce over fruit. I wasnt impressed with it really. The wine taste was not at all overpowering tho. Very gentle flavor of wine. I didnt like the egg yolk flavor. I thought it would create something special in the cooking process, but really no. I love Ina’s recipe’s, but this one didnt do much for me. You can make it a day ahead if youre into it. I would just reccomend bringing it to room temp before broiling, or warming it gently, then broiling. I did that and it worked.
Very un-impressed with this. Too much wine, I should’ve read the reviews before I made it, but I’m disappointed. Make Ina’s Creme Brulee instead :
I am excited to try this recipe this weekend but I have a question since I’ve never made a sabayon before…can I make it ahead of time (before the guests come) and just pop in the dishes in the oven later or does everything have to be done on the spot? – Sorry if this is a silly question!
This was really delicous and quite easy. I did follow the advice of other reviewers and cut the wine in half.
I agree with many other comments that this recipe had a high alchol content. I am going to see if there is a sweet Marsala wine that is clear and not brown in color. Then I will use half the wine as others have suggested. The wine was too overpowering.
I just tried the recipe, and my sabayon cream came out a light tan color (not the pretty egg yolk color on the tv show) – what is the reason for this possibly so I can make the appropriate correction? I followed the recipe perfectly, but the marsala wine is a dry wine (not sweet). Could that be the reason the color is different from what Ina shows?