Sweet sabayon sauce (zabaglione) Problems (2024)

FAQs

Why won't my zabaglione thicken? ›

It is necessary to bring the temperature down a bit, which will help the zabaglione thicken further.

"Sabayon" is a French transliteration of the Italian "zabaglione," originally made with one tablespoon sugar and two tablespoons Marsala per egg yolk; French versions typically use white wine instead of the sweeter Marsala, and increase the liquid by 50% for a softer, lighter cream."

If the sabayon is undercooked, the sauce will be runny and thin and might even break, but if it overcooks, the eggs will curdle and the sauce will definitely break.

Food Safety

Here is why this Zabaglione recipe is safe: What is this? Salmonella bacteria is killed when eggs reach 140 degrees for more than 3 minutes. For the custard to thicken, it will necessarily reach that temperature for that amount of time.

Add about 1 tablespoon of cornflour per cup of sauce but don't dump it straight in or it will clump. Instead, make a mixture with equal parts cornflour and cold water and whisk this into your sauce.

You can add whipped cream or egg whites to the sabayon to make it thicker and more mousse-like. You can also make a savoury sabayon; leave out the sugar, exchange the Marsala for white wine or lemon juice and add a pinch of salt.

IF YOUR SABAYON IS GRAINY

It's the sugar, you don't have a superfine, or it isn't dissolved yet. The method for making a sabayon is to have your eggs and sugar over heat and be whisking constantly! you don't want to cook your yolks!

Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes. Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes.

The key to making a successful sabayon is to cook the egg mixture to the correct temperature, between 165 and 170 degrees, and then stop it right there. Eggs, like meat, will continue to cook for a while off the heat, so it's important to have an ice bath ready to stop the cooking cold.

Zabaione is very delicate, and it will stay in the refrigerator for just a few days after it has been prepared. In order to enjoy it at its best, transfer it to a bowl and cover it with plastic wrap so that a crust does not form on the surface. Once removed from the refrigerator, reheat a few minutes in a bain-marie.

How much alcohol is in zabaglione? ›

Alcohol content:

2 units of alcohol. 14.15% alc./vol.

You can substitute sherry, Madeira, sparkling moscato, or Grand Marnier for the Marsala wine.

If you've tried a few recipes and your custard is still runny, thicken your custard by increasing the stovetop cooking time (instead of adding a thickening agent). Follow your recipe stovetop cooking time, right up until the custard starts bubbling.

Instant mashed potatoes (which doubles as a surprising thickener for soups) can save your deviled eggs. To pull this off, all you need to do is add the flakes directly to your filling in small doses, mixing well each time.

Trouble shooting: Most Lemon Curds are runny because they don't get cooked long enough, to 170 degrees F, to thicken the egg yolks – so cook on! If your curd isn't thickened after 10 minutes, or up to 15 if using a double boiler, then increase the temperature of the stove slightly – and don't stop whisking!

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.