Sabayon
 
Makes approximately 4 cups
Ingredients
  • 6 egg yolks
  • ⅓ cup sugar
  • ⅔ cup Madeira
  • 1½ cups heavy cream
  • ½ cup confectioners’ sugar
Instructions
  1. Prepare an ice bath large enough to accommodate the bowl used to cook Sabayon.
  2. In a medium shallow bowl set over a pan of simmering water, combine egg yolks, sugar, and wine. (Make sure bottom of bowl does not touch simmering water.) Cook, whisking constantly, until mixture thickens and appears fluffy, about 10 to 12 minutes.
  3. Remove from heat, and set bowl in prepared ice bath. Continue whisking until mixture is completely cool.
  4. In a separate medium bowl and using a mixer at medium speed, beat cream and confectioners’ sugar until stiff peaks form. Gently fold whipped cream into cooled egg-yolk mixture. Sabayon should be used immediately but can be stored, refrigerated, in an airtight container for up to 24 hours.
Recipe by Victoria at https://victoriamag.com/peach-melba-sabayon-trifle/