Sabayon is a typical European court dessert food, and its preparation and ingredients are extremely simple. Surprisingly, Sabayong only used less than ten kinds of materials, and combined all kinds of complex experiences that sweetness and sweetness can evoke, the tenderness between cold and heat, sweetness and freshness, drunkenness and coolness, and finally reached the extreme. Its special taste and intoxicating taste fascinate many friends who love food. Sabayon will bring complex and delicious taste to those who taste it, including the bitter taste of Italian coffee, the mellow fragrance of sweet wine, the moisture of eggs and sugar, the fragrance of chocolate, the thick fragrance of cheese and whipped cream, the dryness of cocoa powder and the compactness of lady finger.
Method for making Sabayon
Sabayon is one of the most famous desserts in Italy. It is actually an egg paste (eggs are mixed with liqueur or cream until they are soaked, which is directly translated into egg paste). First, beat the egg yolk and sugar into white foam, then add Ma Sala liqueur flavored with rum or cinnamon, and beat it into foam in a water bath. People usually hold Sabayon in a glass, then sprinkle with powdered sugar and use biscuits as a side dish.
Sabayon is an Italian dessert, or sweet sauce, which is made by mixing eggs, cream and liqueur. You can eat it cup by cup, pour it on all kinds of fruits, eat it directly, or bake it a little. Thick and soft egg paste, full of wine flavor, more fragrant after baking.