Recipe of Quick Sabayon or Zabaglione

Sabayon or Zabaglione. Zabaglione recipe, a simple Italian custard dessert made with egg yolks, sugar, and Marsala wine. Swedish Heavy Metal with historical lyrics. Are you ready for some new Sabaton music?

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Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, sabayon or zabaglione. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Sabayon or Zabaglione is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It's simple, it's fast, it tastes yummy. They're nice and they look wonderful. Sabayon or Zabaglione is something that I've loved my entire life.

Zabaglione recipe, a simple Italian custard dessert made with egg yolks, sugar, and Marsala wine. Swedish Heavy Metal with historical lyrics. Are you ready for some new Sabaton music?

To begin with this particular recipe, we have to prepare a few ingredients. You can have sabayon or zabaglione using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Sabayon or Zabaglione:

1. {Get of for the sabayon.
2. {Take of x egg yolks.
3. {Take of x sugar.
4. {Get of x white wine or marsala.
5. {Make ready of x shot gin.
6. {Prepare of for the macerated strawberries.
7. {Prepare of x English strawberries.
8. {Take of zest of half a lemon.
9. {Take of few drops of orange blossom.
10. {Prepare of sugar.

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Instructions to make Sabayon or Zabaglione:

1. Hull the strawberries and cut into your preferred size, to macerate them add the lemon zest, orange blossom and a pinch of sugar. Reserve in the fridge for 20 - 30 minutes.
2. Separate the egg yolks, feel free to save the whites for a pavlova, I didn't this time. Add the sugar in a glass or stainless steel bowl and sit over SIMMERING not boiling water, also make sure the water doesn't touch the bottom of the bowl..
3. You will need to whisk gently for around 10 - 15 minutes so make sure your prepared for that, you don't need to be vigorous however. I like a little raw alcohol in this dessert so I leave adding the booze until the later stages, but you can by all means add them at the beginning. In the 3rd image you can see me scraping the spoon and the mixture is viscous (really thick) and it is just about ready..
4. Serve immediately over the berries and tuck in, or spoon the sabayon over the strawberries in a bowl and if you have a blow torch gratinate or place under a hot grill/broiler but keep your eye on it, it'll go from desirable golden brown to black and urgh very quickly. These screen shots are taken from my youtube channel, https://www.youtube.com/watch?v=Vlxmf4vi8M0&t=5s.

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