Sabayon

 
ricette3 big

Serves 8

  • Serving Suggestion:Champagne Flutes
  • 12 Egg yolks (1Cup)
  • ¾ Cup granulated sugar
  • 1 Pint Heavy Cream
  • ½ Cup LOMBARDO SWEET MARSALA WINE

 

Heat sugar, egg yolk and wine over a double boiler while whipping constantly to dissolve sugar totally. Do not allow the temperature to go over 130 degrees. Once the sugar is dissolved, place in mixing bowl and whip on high until it cools.While cooling, whip cream in another bowl until medium peak. Fold the two mixtures together by hand. Gently pour into champagne flutes and garnish with your favorite fruit. Fruit can also be placed in the bottom of the glass, in the middle,or both