Sabayon Recipe: Creamy Italian Dessert Made with 3 Ingredients 2026

Sabayon is a classic Italian dessert with a texture that resembles custard: a sweet cream that is thick yet smooth and slightly fluid. It is made with just three ingredients in equal weights—egg yolks, sugar and Marsala wine—so there is nothing to hide behind and the technique does all the work.

It is usually served warm or at room temperature, but it can also be eaten cold straight from the fridge. The most common way to present it is in individual glasses or bowls, either on its own or with a sponge biscuit on the side, which pairs beautifully with the creamy sweetness.

Because the mixture is cooked over a gentle double boiler, the result is a thick but soft cream that never boils. With about 15 minutes of continuous whisking you get a silky dessert that feels far more special than its short ingredient list suggests.

Ingredients for Sabayon

For 4 servings

• 100 g egg yolks
• 100 g sugar
• 100 g Marsala wine (or Port wine as a substitute)
• Sponge biscuits, to serve (optional)

How to Make Sabayon Step by Step

1. Prepare the double boiler

Sabayon is cooked over a double boiler, so choose a bowl that fits comfortably inside the saucepan you will use for the water bath. The saucepan should be wide enough to hold the bowl, and about two fingers of water is enough—just enough so the water touches only the base of the bowl.

2. Whisk the yolks with the sugar

Place 100 g of egg yolks and 100 g of sugar in the bowl and beat with electric whisks for 3 to 4 minutes. The mixture should become pale and slightly thickened before the wine goes in.

3. Add the wine in a thin stream

Next, add 100 g of Marsala wine in a thin stream while continuing to whisk constantly. Pouring it slowly keeps the mixture smooth and prevents it from splitting.

4. The mixture is ready to cook

At this point the sabayon base is ready to be cooked over the double boiler. Give it one last whisk so everything is evenly combined before it goes over the heat.

5. Cook over gentle heat until thick

Put the saucepan with two fingers of water over high heat and, when the water starts to boil, place the bowl with the mixture inside and lower the heat to the minimum. Stir continuously with the whisks until the mixture thickens, which can take about 15 minutes. Throughout this time, make sure the mixture never comes to a boil, as it would curdle.

6. Check the finished texture

Once cooked, you will see that the sabayon has taken on the texture of a thick yet soft cream. It should coat the whisk and feel smooth, not grainy.

7. Serve in individual bowls

Serve the sabayon in individual bowls or glasses, and this time accompany it with a sponge biscuit, which goes wonderfully with it. It can be served warm, at room temperature or chilled from the fridge.

Tips for the Best Sabayon

Weigh the ingredients equally

The key to sabayon is using the same weight in grams of all three ingredients. Weigh the egg yolks first, then weigh the same amount of sugar and of wine so the balance of sweetness, richness and alcohol stays perfect.

Keep the double boiler gentle

Use a saucepan wide enough to hold the bowl and add only about two fingers of water, so the water touches just the base of the bowl. Once the water boils, lower the heat to the minimum and never let the mixture itself boil, or it will curdle.

Whisk without stopping

Constant movement with the whisks is what gives sabayon its smooth, thick cream texture. Stir continuously for the full 15 minutes or so of cooking, and serve it in glasses or bowls with a sponge biscuit on the side if you like.

30 Top Recipes I Keep Coming Back to at Home

Like a lot of home cooks, I like having a go-to rotation that covers cozy comfort plates, well-known dishes from around the world, and sweets that please a crowd.

When a rich, indulgent treat is what I'm after, my picks are usually this La Viña Molten Cheesecake recipe, this refined Original French Crème Brûlée recipe, or a luscious Chocolate Mousse Cake recipe. And on days when I want something fruity and cozy, this timeless French Tarte Tatin recipe is the one I reach for.

Mornings and lighter plates call for these airy Oatmeal and Banana Pancakes recipe, a hearty Stuffed Sweet Potato recipe, or these bright Eggs Stuffed with Avocado and Salmon recipe. And for a gluten-free staple I can keep on hand, this no-fuss Gluten-Free Rice Flour recipe does the job.

Tapas and Mediterranean cooking are a mood I return to often, and I tend to cycle through this punchy Basque Tuna with Tomato recipe, these crackly Patatas Bravas Air Fryer recipe, a velvety Tirokafteri Greek Dip Sauce recipe, and a cool Burrata Salad with Tomato and Pesto recipe. This chilled Italian Vitello Tonnato recipe also makes the table when I feel like something a bit more elevated.

Come lunch or a slow dinner at home, I'm quick to suggest this warming Meatballs in Spanish Sauce recipe, a time-honored Meatballs in Almond Sauce recipe, a deep-flavored Italian Bolognese Sauce recipe, and silky Chicken Croquettes in Thermomix recipe. When hunger runs bigger, I'll bake this Greek Pastitsio Pie recipe, a homey Potatoes and Squid Stew recipe, or the deeply comforting French Boeuf Bourguignon recipe.

Street-food cravings and party spreads usually mean this saucy Homemade Chicken Doner Kebab recipe, golden Salchipapas recipe, a punchy Mexican Pork Carnitas recipe, or these crisp Korean Hobak Jeon recipe. These simple Air Fryer Zucchini Rings recipe also work nicely as a light starter or snack.

And when guests are coming and drinks are part of the plan, dinner often gets paired with a cool Original Cuban Mojito recipe, a strong Long Island Iced Tea recipe, or a jug of this fruity Bleeding Spanish Sangria recipe. To fill out the spread, I like setting out this zesty French Remoulade Sauce recipe alongside, or ending with this eye-catching Mediterranean Black Rice with Squid recipe.

Even More Tasty Recipes the Whole Family Will Enjoy

After years of trying, tweaking, and remaking dishes in my own kitchen, I've come to see that the ones that stick around are built on straightforward steps, methods you can trust, and serious flavor.

What follows is the set of recipes I keep circling back to—whether it's a fast plate just for me or a bigger spread for the people I love.

On the sweet side, the rich, silky Orange Chocolate Mousse Recipe is one I turn to when I want something that feels fancy without much fuss. Another dessert I adore is the caramelized Trdelnik Slavic Pastry Recipe, modeled on the well-known Central European chimney cake. If baking is your thing, knowing how to make syrup for better texture in desserts comes in handy, and my Inverted Sugar Recipe walks through exactly how I do it at home.

For something light and uncomplicated, I'll usually reach for the timeless Italian Caprese Salad Recipe or a flawlessly cooked Simple Poached Egg Recipe. And for heavier comfort plates, my usual picks are the filling Meatball Sandwich Recipe, the velvety Russian Stroganoff Beef Recipe, and the speedy weeknight go-to One Pot Pasta Recipe.

I'm just as happy sharing dishes with roots in other countries, like the genuine Sorropotún de Bonito Fish Stew Recipe, crunchy Chilean Pumpkin Sopaipillas Recipe, and Spain's own Cochifrito Segovian Fried Pig Recipe.

Air fryer cooking is another area I use all the time, since it cuts down on effort while still giving you excellent results. The ones I make most are Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

And for those steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that a baked pasta classic can still be creamy, cheesy, and completely satisfying without any gluten.

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