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Sabayon Sauce Recipe

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This recipe for Sabayon Sauce is from The Cassidy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large egg yolks
2 tbsp. marsala wine
2 tbsp. sugar
1/3 cup whipped topping (Rich's is preferred, but cool whip works well too)
1/3 cup heavy cream
Directions:
Directions:
In the top of a double boiler set over simmering water over medium heat, stir together the egg yolks,wine and sugar. Whisk for about 2 minutes, or until the sabayon is a light amber color and slightly thickened and foamy. Set aside to cool to room temperature.
Put the whipped topping in a bowl. Using a hanadheld electric mixer set on high speed, whisk the topping for 2 1/2 minutes, or until it forms very stiff peaks. Transfer to a mixing bowl. You will have about 1 1/4 cups of whipped topping.
In the bowl of an electric mixer fitted with the wire whisk and set on high, whip the cream for about 1 minute, until stiff peaks form. Fold the cream into the whipped topping.
Whisk to cooled sabayon base again and then fold into the cream mixture. Serve immediately or refridgerate in a tightly covered container for up to 2 days.
Number Of Servings:
Number Of Servings:
2 cups
Personal Notes:
Personal Notes:
This is perfect for souffles or fresh berry deserts.

 

 

 

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