Sabayon with Muscat Wine
Baking and Desserts • Mediterranean
Description
Sabayon with Muscat Wine
Ingredients
- Whole egg 4 pieces
- Sugar 4 spoons
- Nutmeg 4 spoons
Step-by-Step Guide
Step 1
In a large, wide bowl, whisk the egg yolks with the sugar, then place the bowl over a water bath and whisk until smooth. Gradually pour in the nutmeg in a thin stream while continuing to whisk. Throughout this process, make sure that the water is not boiling too vigorously and that the bowl does not overheat, or else the yolks will cook.
Step 2
After about ten minutes of continuous whisking, the egg mixture will achieve a delicate and airy consistency and will increase in volume by about three times.
Step 3
Carefully spoon the prepared zabaglione into four dessert plates and serve it, cooled to room temperature, with cookies.
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