Recipe for Sabayon, Italian Zabaglione

The most wonderful thing to do with egg yolks.

Ethereal and delicious, and a wonderfully simple dish worth mastering and using not just for dessert but also for savoury dishes.  Quality of ingredients matters greatly—do this when you have fabulous fresh eggs.  Marsala is also delicious if you can get a good one, but if not, you can substitute an oloroso sherry or semi-sweet madeira.  What matters is that it tastes good when you drink it too.  

Zabaglione must walk the line of cooking to thicken without actually cooking it, or you will have scrambled eggs.  While I like in this traditional way, it is also nice spooned over fresh berries, especially strawberries or pitted cherries.

The first time I had the pleasure of truly being with Mistress as a Domme, I was on a farm and was given some beautiful eggs.  I made this dish as an offering for her.

  • 4 egg yolks
  • 80 g caster sugar
  • 60 ml dry Marsala
  • 1 oz of rum or brandy (optional)

Beat together the egg yolks and sugar until light and creamy, about 5 to 10 minutes.  Beat in the marsala and continue beating until fluffy, about 5 to 10 minutes.  

In the top half of a double boiler continue beating until hot, about 10 minutes.  Take care that the water below does not boil, or come into contact with the bowl you are beating in or the egg will curdle and cook–it should be at a soft simmer.  

The mixture, which will begin to foam, and then swell into a light, soft mass, is ready when it forms soft mounds and thickens notably.  It should be hot. 

Spoon into goblets and serve immediately.  Serves 4.

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