Photo: Karry Hosford
8 servings (serving size: 1 cup peaches and 1/2 cup sabayon)

Sabayon, which is the French version of zabaglione, is a foamy Italian custard made by whisking together egg yolks, wine, and sugar over simmering water.

How to Make It

Combine sugar and yolks in the top of a double boiler, beating with a mixer at medium speed until foamy. Add wine and water. Cook over simmering water until mixture reaches 160° (about 7 minutes), beating with a mixer at medium speed. Serve immediately over peaches. Garnish with fresh mint sprigs, if desired.

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