Sabayon or Zabaglione with macerated strawberries, the perfect summer dessert
Sabayon / Zabaglione / macerated English strawberries. I learnt how to make sabayon the wrong way, and it wasn't until many years later that I realised that what I thought was sabayon was not. Done properly sabayon or zabaglione in Italy is a light fluffy flavoursome foam that served slightly warm with fresh fruit is about as delicate a dessert as you can imagine. So please give sabayon or zabaglione a go.
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Strawberry Sabayon Zabaglione Serves 4
Strawberries 400g / 14oz
Orange blossom few drops
Lemon zest 1/2 lemon
For the sabayon
Egg yolks 4
White wine or marsala wine 125ml / 1/2 cup
Gin 1 shot
Sugar 50g / 1.7oz
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