Name: Champagne Sabayon
Total time: 50 min
Ingredients: 1 (6 1/2-inch) vanilla bean pod; 1/2 cup granulated sugar; 1/2 cup water; 1 2/3 cups brut Champagne (from 1 [750-milliliter] bottle); 6 large egg yolks; 1 cup heavy cream

Frequently asked questions

What is sabayon?

Sabayon is the french name for the Italian dessert, Zabaione sometimes spelled as Zabaglione. It is a foamy dessert sauce that combines egg yolks, sugar, and wine, which are beaten together over heat until thickened. This version uses Champagne; sabayon can also be made with wines like Marsala and Muscat.

Can I make sabayon ahead of time?

Sabayon can be prepared up to 2 days in advance.

How should I serve sabayon?

Sabayon can be a dessert on its own, or incorporated into other desserts like a Cornmeal Cake Trifle. Chef Suzanne Goin loves to serve this Champagne sabayon with her sbrisolona, a rustic almond tart. The sabayon is also delicious over fresh fruit, crêpes, or pancakes.

Notes from the Food & Wine Test Kitchen

If the sugar mixture hardens in step 1, don’t worry and keep going — it will dissolve again as the Champagne cooks.

When whisking the egg mixture over the pan of simmering water, make sure the bottom of the bowl with the egg mixture does not touch the water, or your eggs may scramble. Keep a close eye on the sabayon as it thickens; it could take more or less time depending on your stovetop.

The quality of the Champagne can impact the sabayon’s depth of flavor: Look for Champagne with smaller bubbles for a more crisp, refreshing taste. A sparkling wine, such as a high-quality Prosecco, can be substituted for a more fruity sabayon.

Ingredients

1 (6 1/2-inch) vanilla bean pod
1/2 cup granulated sugar
1/2 cup water
1 2/3 cups brut Champagne (from 1 [750-milliliter] bottle)
6 large egg yolks
1 cup heavy cream

Directions

Cut vanilla bean pod in half crosswise, reserving one half for another use. Cut remaining half of pod in half lengthwise. Using back of a paring knife, scrape vanilla seeds from pod. Place scraped pod and seeds in a medium saucepan; stir in sugar and 1/2 cup water. Bring to a boil over medium-high, and boil, undisturbed, until sugar mixture is a light golden caramel color, about 10 minutes, gently swirling pan as needed. Add Champagne, and return to a simmer over medium-high. Simmer, stirring occasionally, until mixture is reduced to about 1 cup, 10 to 12 minutes. Remove from heat, and set aside.
Fill a medium saucepan with 1 inch of water. Bring to a simmer over medium-high. Meanwhile, use a whisk to lightly beat egg yolks in a large heatproof metal bowl that will fit over pan of simmering water. Gradually whisk about 1/4 cup warm Champagne mixture into egg yolks until incorporated. Slowly whisk in remaining Champagne mixture.
Reduce heat under simmering water to low. Set bowl with egg mixture over pan, making sure bottom of bowl does not touch water. Cook, whisking constantly, until egg mixture thickens enough to fall in a thin ribbon from whisk, 10 to 15 minutes. Remove pan from heat. Remove bowl from pan, and discard vanilla bean pod. Transfer egg mixture to a large heatproof bowl; place plastic wrap directly on surface to prevent a skin from forming. Refrigerate mixture until completely chilled, about 1 hour.
Using an electric mixer, beat cream on medium-high speed in a medium bowl until stiff peaks form, about 3 minutes. Fold whipped cream into chilled egg mixture just until combined. Transfer mixture to a bowl. Serve cold.

Originally appeared: December 2005