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Rich but light, creamy and smooth. Yum! You can use Marsala instead of Rum if you like.

Rum Sabayon

  • Serving Size: Serves 4
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 15 Minutes
  • Level: Beginner
  • Course: Dessert
Ingredient Description:
6 egg yolks
1/2 c. sugar
1/3 c. dark rum
1/2 c. whipping cream, whipped
unsweetened cocoa for dusting

<ol><li>In a sauce pan, whisk the egg yolks and sugar together. Turn the heat to low and cook, whisking constantly, until thickened.</li><li>Slowly add the rum. Continue cooking, whisking constantly, until thickened again. Do not allow the custard to boil.</li><li>Remove the pan from the heat and let the custard cool for 20 - 30 minutes. Gently fold in the whipped cream.</li><li>Spoon the sabayon into stemmed glasses and chill until ready to serve. Dust lightly with cocoa or cinnamon before serving.</li></ol>