Sabayón is one of the classic creams in Italian pastry, traditionally served to accompany candied figs or berries. This recipe offers a twist on the traditional sabayón, transforming it into a more exotic dessert with the classic aroma of champagne. Perfect for an elegant dinner, this refined dessert combines creamy sabayón with fresh strawberries and a hint of orange zest.
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In a bowl, whisk the egg yolks with the sugar over a double boiler, ensuring the water does not boil.
Whisk vigorously by hand or with an electric mixer until the mixture reaches the ribbon stage and doubles in volume.
Remove from the double boiler and continue whisking while gradually adding 4 tablespoons of champagne. Allow the mixture to cool and set aside.
In a separate bowl, mix the washed, hulled, and halved strawberries with the orange zest and the remaining 4 tablespoons of champagne.
Place the strawberries at the bottom of tall glasses and top with the sabayón.
Ensure the water in the double boiler does not boil to prevent the sabayón from curdling.
Whisk continuously to achieve the desired creamy texture.
For a variation, substitute strawberries with raspberries or other berries.
Serve immediately for the best texture and flavor.
What is the ribbon stage?
The ribbon stage is when the mixture becomes thick enough to form a ribbon when dripped from a whisk or spoon.
Can I use a different type of wine?
Yes, you can substitute champagne with another sweet wine, but it will slightly alter the flavor.
How do I prevent the sabayón from curdling?
Ensure the water in the double boiler does not boil and whisk continuously to maintain a smooth texture.
Can I make this dessert ahead of time?
It is best served immediately, but you can prepare the sabayón and strawberries separately and assemble them just before serving.
What other fruits can I use?
You can use raspberries, blueberries, or even candied figs as alternatives to strawberries.
