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Le Chaudron recipe
Sabayon au Marsala
Marsala sabayon
⏱ 15 minServes 4Hard220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
6fresh egg yolks
100 g (3½ oz)superfine sugar
150 ml (⅔ cup)sweet Marsala
1 tspvanilla extract
- 6 fresh egg yolks
- 100 g (3½ oz) superfine sugar
- 150 ml (⅔ cup) sweet Marsala
- 1 tsp vanilla extract
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Set up a double boiler: bring water to a bare simmer in a medium saucepan.
- Whisk the egg yolks with the sugar in a stainless steel bowl until pale.
- Set the bowl over a pan of simmering water, without the bottom touching the water.
- Gradually pour in the Marsala, whisking hard.
- Whisk constantly for 10 minutes until thick, light and glossy.
- Keep the sauce below 75°C (165°F) so the yolks don't curdle.
- Stir in the vanilla at the end and serve right away in glasses.
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