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CHAMPAGNE SABAYON

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    Sabayon (called zabaglione in Italy) can be served over cake, ice cream, or fruit; it is a lovely way to dress up a simple white cake.
    Martha Stewart Weddings, Winter
    • Yield Makes enough for 12 to 14 slices cake
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    Ingredients

    • 6 egg yolks
    • 1/2 cup sugar
    • 1 cup champagne

    Directions

    1. Put yolks, sugar, and Champagne in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until hot and thick, 3 to 4 minutes. Attach bowl to mixer fitted with the whisk attachment. Beat on high speed until cooled and tripled in volume, about 5 minutes.

    Recipe Reviews

    Reviews (1)

    • valdeniss
      11 Feb, 2009

      which kind of sugar is used for this?

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