Egg yolk 3 Fine sugar 20g
Any liqueur (I use coffee liqueur) 40ml Fruits Several
Sabaon's approach Sabayon, a famous Italian palace dessert (simple and delicious) ) Illustration of how to do it 1

Step 1

Preparation method: 1: Find a pot of water, put it on the fire and heat it until it bubbles slightly (be careful not to overheat!) 2: Put the egg yolk, fine sugar, and sweet wine mixture into a basin, place the basin over the water pot, and stir quickly until you can draw lines with the sauce and the lines do not disappear for eight seconds. (Note that the basin cannot come into contact with water) Sabayon, a famous Italian palace dessert (simple and delicious) )ofIllustration of how to do it 2

Step 2

3: Decorate the plate with various fruits, sprinkle with sauce, and use a flamethrower to create brown grill marks. Sabayon, a famous Italian palace dessert (simple and delicious) ) Illustration of how to do it 3

Step 3

When using the spray gun, be careful not to use too much heat. The finished product will not look good if it is burnt. Sabayon, a famous Italian palace dessert (simple and delicious) ) Illustration of how to do it 4

Step 4

Finished productsabayon, a famous Italian palace dessert (simple and delicious) ) Illustration of how to do it 5

Step 5

Finished product Sabayon, a famous Italian palace dessert (simple and delicious) ) Illustration of how to do it 6

Step 6

Finished product Sabayon, a famous Italian palace dessert (simple and delicious) ) Illustration of how to do it 7

Step 7

Finished product Sabayon, a famous Italian palace dessert (simple and delicious) ) Illustration of how to do it 8

Step 8

Finished product sabayon, a famous Italian palace dessert (simple and delicious) ) Illustration of how to do it 9

Step 9

Finished product Illustration of how to make sabayon, a famous Italian palace dessert (simple and delicious) 10

Step 10

My personal public account shares all kinds of food and travel notes. Friends who are interested are welcome to follow it. It’s polite to follow him. Hehe Sabaon’s cooking tips