with fresh fruits
Description
The dish is prepared without unnecessary complications. The sabayon turns out quite sweet, so it's best to use fruits with a slight tartness and a soft texture. Classic sabayon is usually made with white wine, but I prefer using sweet red wine. If desired, you can add ground cinnamon and serve with savoiardi biscuit sticks. The finished dessert can now be served.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making "Sabayon" with fresh fruits. Wash the fruits thoroughly and dry them.
- 2
Step 2
Place egg yolks and sugar into a heavy-bottomed saucepan.
- 3
Step 3
Beat the yolks with sugar until fluffy and light, increasing in volume by about two times.
- 4
Step 4
Continue beating, gradually pouring in the wine. Beat until a smooth mixture is obtained.
- 5
Step 5
Place the saucepan with the cream over a double boiler and heat the mixture, constantly whisking with a whisk. The mixture should become smooth, thick, but remain delicate. This will take approximately 5–6 minutes. Remove from the double boiler and let cool completely.
- 6
Step 6
Cut the fruits into small pieces.
- 7
Step 7
Arrange the fruits in two glasses and pour cooled zabaglione over them. Garnish the dessert with mint and serve.
- 8
Step 8
Can be served.