Holiday parties are in full swing. This Classic Sabayon Recipe is the perfect dessert to serve your guests.
This post was graciously sponsored by Woodbridge by Robert Mondavi Wines. All opinions, recipe, and photos are mine. Please enjoy wine responsibly. #WoodbridgeWines
Sabayon dessert is elegant, yet so easy to make. Whether you need a dessert for 4 or 24, this recipe is sure to impress.
Have you been to a holiday party yet this season? I know I have a few to attend. All the hustle and bustle is starting to happen. Things are going to be crazy busy for the next month.
If you are hosting a party (or two) this season, I’m sure you are busy creating delicious menus and deciding on what you are going to serve your guests. This is the time you need to “stress less” in the kitchen. French sabayon for dessert will have your guests drooling. It will be the hit of the party.
When it comes to serving wine, Woodbridge by Robert Mondavi Wines has you covered. Whether it is for easy party drinks like a wine spritzer bar, or adding wine to your recipes like in this asparagus soup.
Woodbridge by Robert Mondavi Classic Wines are great for everyday enjoyment. Fruit-forward, smooth and balanced. Perfect for drinking and cooking. You know the rule, NEVER cook with a wine you would not drink!
HOW TO MAKE CLASSIC SABAYON SAUCE
I love when “fancy” food is easy to make. This egg yolk dessert is simple and elegant. Gourmet French cooking in a matter of minutes.
Sabayon is made with a few ingredients:
- egg yolks
Can you believe only 3 ingredients? Easier to make than you think. The flavour is incredible. Luscious and intense, yet light and refreshing at the same time.
For this sabayon recipe, I chose Woodbridge by Robert Mondavi CHARDONNAY. Clean and crisp with flavours of cinnamon, caramel, apple, and oak. The flavours work so well with the gingersnaps and pomegranate ariels in this pretty and festive dessert. Feel free to enjoy this wonderful dessert all on its own too.
Whisk the egg yolks and sugar, add the CHARDONNAY, simmer over boiling water until it slightly thickens. THAT’S IT!
Use immediately (which is BEST) or place the sabayon in a bowl in the fridge until ready to use. When it is time for dessert, just pour into serving glasses and enjoy. It can be served on its own, or add some berries or crushed cookies.
DIFFERENCE BETWEEN SABAYON AND ZABAGLIONE
Is there a difference between the two classic recipes? YES! Sabayon is the French adaption of the Italian zabaglione.
Sabayon is made with white wine. More wine in the recipe creates a softer, lighter cream.
Zabaglione is typically made with sweet Marsala wine and 1 tablespoon of sugar for each egg yolk. Less wine in the recipe creates a sweeter and a little denser marsala sauce.
This easy sabayon recipe is made in a matter of minutes. Make a small batch for a few guests, double or triple the amount for a large party. David Lebovitz suggests serving sabayon warm, just after making it. If you have had the pleasure of enjoying sabayon, you will know just how incredible it is served warm. Like a soft, light foam that melts in your mouth.
I have served it cold as well, and it still is just as delicious. Cool and sweet, with a texture similar to a very soft mousse. Perfect if you are entertaining a large crowd of people.
Woodbridge by Robert Mondavi Wines can be found in the California section at your local liquor store.
Be sure to check out their great recipes, pairing ideas and serving tips to help you with all your holiday entertaining plans.
If you are still deciding on what to serve your guests, give this Classic Sabayon Recipe a try. Elegant, easy, and perfect for spreading some holiday cheer.
HAPPY HOLIDAYS. Please enjoy wine responsibly.
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Classic Sabayon Recipe Elegant French Dessert
- 4 egg yolks (large size)
- 3/4 cup granulated sugar
- 3/4 cup dry white wine (Woodbridge by Robert Mondavi Wines Chardonnay works well)
- Break the eggs, and put the yolks into a large stainless steel or glass bowl.You can keep the whites in the fridge for another day. Great for breakfast.
- Add the sugar to the yolks and whisk until the mixture becomes a light yellow colour.
- Stir the wine into the egg/sugar mixture.
- Place the bowl over a pot of simmering water. Be sure the water does not touch the bottom of the bowl.
- Keep gently whisking and cook until it thickens (about 5 minutes). DO NOT OVER COOK. The whisk should just be able to leave a slight trace in the mixture, then it is done!
- Remove from the heat immediately.
- Pour into serving glasses.