I went PYO strawberry picking today. It was great weather, thankfully the heatwave has broken and it was just “normal” June weather. It’s the end of the season here, but the picking was still good, but the berries were smaller. Not that that matters because they are still delicious.
I made some Sabayon (aka Zabaione or Zabaglione, depending if you want the French or Italian spelling). It’s a dessert cream great for berries but also for things like pound cake.
Ingredients
3 egg yolks
1/4 cup granulated sugar
3 tablespoons sweet marsala wine
1/2 cup whipping cream, very cold
1/4 teaspoon gelatin, bloomed in very little water (optional)
Directions
Whip the cream to stiff peaks, using a whisk or an electric mixer. Keep chilled in the fridge.
In a metal or glass bowl set over a pot of lightly simmering water (or a double boiler), combine egg yolks, marsala, sugar and gelatin (if using). Whisk continually until thick and glossy. Place bowl in an ice bath and to cool the mixture down and will thicken slightly). When cooled, gently fold in whipped cream.
Note: Gelatin is optional. Definitely don’t use more than 1/4 teaspoon. Traditionally Sabayon is served over berries as a sauce in a wine glass.; definitively don’t use gelatin is you want it saucy. If you’re using it as a dip (like for strawberries, or to spread on pound cake) then gelatin holds it together better. It also keeps the sauce from breaking.
