Classic Sabayon
This classic sabayon is an easy, elegant dessert cream made with mascarpone, rich egg yolks and fluffy egg whites, lightly sweetened with sugar. It’s delicious served on its own, layered into tiramisu, or spooned over these spiced poached pears for a festive finish. A simple recipe that feels special with very little effort.
Ingredients
- 2 eggs yolks and whites separated
- pinch of salt
- 250 g mascarpone
- 80 g sugar or less if you prefer
Instructions
- In a stand mixer (or with a hand-held mixer), whisk the egg whites with a pinch of salt until they form stiff peaks.
- In a separate bowl, whisk together the sugar and egg yolks until pale. Add the mascarpone and continue whisking until smooth.
- Gently fold the egg whites into the mascarpone mixture, taking care not to deflate them.