There are a million variations of sabayon. It can be served hot or cold and you'll most often see it in Italian restaurants where it's called zabaglione, and is either served warm over berries, or folded into the layers of tiramisu. It's a rich egg yolk custard, flavored with wine and other spirits, like vermouth in this recipe and whipped to incorporate air.
Just like making other custards, sabayon is cooked gently over a double boiler while whisking constantly to avoid scrambling the eggs. Here, it is chilled and folded into whipped cream, giving the sabayon an airy texture perfect for blanketing fresh summer blackberries in, although other fruit would work as well. This simple dessert requires only a stove top and fresh fruit, making it an easy way to satisfy your summer sweet tooth.
*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.