Rosa Cooking

Sabajon

Wine cream is especially popular in countries with a high wine culture. So the French have sabayon, the Italians zabaione, the Germans Weinschaumsauce, the Austrians Weinchaudeau, while in our country they call it chateau and shodo.

Sabajon

Preparation steps

  • Whisk the egg yolks, sugar and bourbon vanilla sugar and bring to a boil. Slowly add the marshmallows and cook, stirring, until foamy.
  • Then add the drained gelatin that you previously soaked in cold water, mix well again, and mix the whipped sweet cream into the half-cooled cream.

Serving

Garnish the sabajon with chocolate sauce and whipped sweet cream before serving.

Advice

If you don't have marsala, you can replace it with other dessert wines, such as quality prosecco.

Tags

appetizers cream desserts drinks eggs liqueur marsala sato sugar weinsato wine zabaglione

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