The 3-ingredient “Mother Sauce” of the Italian pastry kitchen.
In Italian, sbaglione means “big mistake.” This happy accident may have been “mistakenly” invented in Florence—though it is usually made with marsala, the famous Sicilian fortified wine. The recipe eventually migrated to France, where it is known as “sabayon,” and is typically made using the local white wines. Feel free to swap out the Marsala in this formula as you like—writer Tammie Teclemariam suggests “fortifying” any non-fortified wines with a splash of Grand Marnier or brandy—or else replace the booze entirely with a few shots of espresso.
Serve the fragrant, frothy custard like a pudding in pretty glass bowls, use it as a sauce alongside cookies or fresh fruit, or incorporate it into a more elaborate dessert, such as a towering pavlova.
- 6 large egg yolks
- ¼ cups plus 2 Tbsp. sugar
- ¼ cups plus 2 Tbsp. dry Marsala