Sabayon is a creamy yet dairy-free dessert. Use an oversized bowl to allow room for the balloon whisk. Whisk in large, gentle strokes rather than furiously; you're trying to give the mousse time to cook.

Prep Time:
5 mins
Cook Time:
20 mins
Total Time:
25 mins
4 servings


  • 4 egg yolks

  • 4 tablespoons water

  • 4 tablespoons Marsala wine

  • 4 tablespoons white sugar


  1. Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.

  2. Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.

Cook's Notes:

Use less sugar if you want to use this as a savory sauce.

Use the alcohol of your choice.

If you can't serve immediately and sabayon starts to separate a little, just give it a gentle whip over the water again for a few seconds.

Nutrition Facts (per serving)

126 Calories
4g Fat
15g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 126
% Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 8%
Cholesterol 205mg 68%
Sodium 10mg 0%
Total Carbohydrate 15g 6%
Total Sugars 14g
Protein 3g
Calcium 23mg 2%
Iron 1mg 3%
Potassium 33mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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