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INGREDIENTS
- 500 g strawberries
- 400 ml Moscato aromatic white wine
- 200 g powdered sugar
- 4 teaspoons Marsala wine
- 8 egg yolks
PREPARATION
- 1Clean the strawberries, cut them into eighths, add 5 tablespoons of sugar, then mix.
- 2Fill a saucepan with water and place a porcelain, glass, or stainless steel bowl on top. The bowl should not touch the water. Once the water starts boiling, pour the egg yolks and Moscato white wine into the bowl, add 200 g of sugar, then whisk until frothy. At the end of whisking, add the Marsala wine.
- 3Remove the bowl from the saucepan and whisk the foam for a short time.
- 4Fill a round bowl with the sweetened strawberries. Pour the sabayon over them. Remove the mold and lightly flambé the top of the sabayon with a caramelizing torch.
Tip
At the end of preparation, you can use a caramelizing torch, but the sabayon should not be baked. Let your creativity run wild when decorating.
Kifli Kukták
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