Sabayon, Zabaglione, Variants, Part 1 of 2

(*) A variation that can be prepared a little in advance: Cool the cream – i.e. the warm wine foam – stir in whipped cream, cool well until serving (see also Campari and Mango variation).

Sherry variant: Whisk egg yolks with sherry and maple syrup. Heat over hot water bath, whisking continuously, until the cream binds.

Simple red wine variation: whisk egg yolks and sugar in a double boiler until creamy. Gradually add red wine. Beat until an airy cream is formed.

Espresso variation: beat egg yolks and sugar in a warm water bath, add the amaretto and lukewarm espresso and beat heartily until creamy.

Orange-raspberry spirit variant: beat honey with egg yolks, raspberry spirit and orange juice in a water bath.

Port wine-orange variation: whip grated orange juice, orange peel, powdered sugar and yolks in a water bath, pour in port wine and whip until the amount becomes thick and creamy.

Champagne variation: beat egg yolks, champagne, sugar and egg in a chrome steel bowl until creamy. Then continue beating over a hot water bath until an airy, creamy custard is formed.

Woodruff variation: For the sabayon, combine the egg yolks, woodruff syrup, egg, white wine, juice of one lemon and zest in a snow kettle form. Whip in a hot water bath until creamy.

Next: see part 2.

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