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Cinnamon Sabayon
Created by: Howcan Team
Ingredients
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup sweet Marsala wine
- 1/4 teaspoon ground cinnamon
Instructions
- In a heatproof bowl, whisk together 6 large egg yolks and 1/2 cup granulated sugar until well combined.
- Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.
- Whisk constantly while slowly adding 1/4 cup sweet Marsala wine to the egg mixture. Continue whisking until the mixture thickens and triples in volume, about 5-7 minutes.
- Remove the bowl from the heat and continue whisking for another minute to cool slightly.
- Sprinkle 1/4 teaspoon of ground cinnamon over the sabayon and gently fold it in until evenly distributed.
- Divide the cinnamon sabayon among serving dishes and serve immediately, or refrigerate for up to 2 hours before serving.
Sabayon, also known as zabaglione, is a luscious Italian dessert with a rich history dating back to the 16th century. This velvety custard is traditionally made with egg yolks, sugar, and sweet wine, then gently cooked to a creamy perfection. The addition of a sprinkle of cinnamon adds a warm, aromatic note to this indulgent treat. Originating in the Piedmont region of Italy, Sabayon has been a staple in the country's culinary repertoire for centuries. Today, it is enjoyed in fine dining establishments and home kitchens alike, with variations that include the addition of cinnamon for a delightful twist. For the best version of this dish, seek out a reputable Italian restaurant with a skilled pastry chef who can expertly craft this classic dessert. The key to a perfect Sabayon lies in achieving the ideal balance of sweetness, richness, and a hint of cinnamon, creating a harmonious flavor profile that delights the senses. Whether served on its own or paired with fresh fruit or delicate pastries, Sabayon with a sprinkle of cinnamon is a timeless indulgence that continues to captivate dessert enthusiasts around the world.
20 min
4
300 calories
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