This delicious Baileys sabayon needs just THREE ingredients that you probably already have in your cupboard.
This makes it perfect for a last minute dessert as it only takes 10 minutes to make and it's ready immediately!
Better still, this dessert, also known as zabaglione, is light and fluffy and absolutely delicious!
Did I mention it's just 138 calories too?
Bon appétit!
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What is the difference between sabayon and zabaglione?
This dessert originates in Italy, where it is also known as Zabaione. It is a mixture of egg yolks and sugar , combined to make a custard with sweet wine. The wine used is usually Marsala.
The French adopted this idea and added this to their list of French sauces in the 1800s. The term sabayon can relate to a dessert like this or a sauce made with egg yolks.
What are the ingredients?
Well this bit is easy.
You just need eggs, sugar and Baileys!
That's it.
I've used some grated chocolate to garnish with some fresh mint leaves but it really doesn't need anything else.
How to make the dessert
This is really so easy.
You need to set up a a bain-marie or double boiler. The aim is to have about an inch of water in the bottom of a saucepan over a low to medium heat that is at a simmer.
A bowl sits on the saucepan but doesn't touch the water. In this way the contents of the bowl are warmed but don't get a direct heat. This will help to make the egg yolks increase in volume when they are whisked over warm air.
Separate the eggs and place in a clean bowl with the sugar.
Whisk together well and then whisk in the Baileys.
Heat the water to a simmer and whisk the mixture for about 5 minutes, trying to incorporate as much air as possible.
When it's ready the mixture will have doubled in volume, be very pale and will leave a ribbon trail.
If you want to use this as a cold sauce over fruit the sauce is ready now. Allow to cool or place the bowl over a bowl of iced water.
In a separate bowl whisk two of the egg whites to stiff peaks and fold into the mixture.
Gently spoon the mixture into bowls or glasses and serve.
FAQs
This dessert is often served as a sauce, without the egg whites as a sauce over fresh fruit or with biscuits for dipping.
Rather than using egg whites you can also use 120 ml /1/2 cup of whipped cream.
You can use whatever alcohol you prefer. For the traditional Marsala version use 150ml/5fl oz. If you are using other spirits I would stick to the 2tbsp.
For a non alcoholic version use coffee, vanilla, cinnamon or nutmeg to flavour the dessert.
Rather than using egg whites, double or heavy cream can be used too. Whip up 120ml/1/2 cup cream and fold into the mixture before serving.
Top tips
- Put the eggs in the fridge before using as this helps when you are separating the eggs from the yolks. I use two small bowl for separating and add the yolks one at a time, in case there is a bad egg.
- Don't tip the sugar directly onto the egg yolks as they can start reacting and make the egg tough.
So here's a deliciously easy, quick and light dessert with only 138 calories too!
More desserts to try
📋 Recipe
Bailey Sabayon
Ingredients
- 4 egg yolks
- 4 tablespoon caster sugar fine sugar
- 2 tablespoon Baileys
- 2 egg whites
Instructions
- Separate the eggs and place in a clean bowl with the sugar.
- Whisk together well and then whisk in the Baileys.
- Heat the water to a simmer in a bain-marie and whisk the mixture for about 5 minutes, trying to incorporate as much air as possible.
- Allow to cool or place the bowl over a bowl of iced water.
- In a separate bowl whisk two of the egg whites to stiff peaks and fold into the mixture.
- Decorate with chocolate shavings and mint if liked.
Notes
- Put the eggs in the fridge before using as this helps when you are separating the eggs from the yolks. I use two small bowl for separating and add the yolks one at a time, in case there is a bad egg.
- Don't tip the sugar directly onto the egg yolks as they can start reacting and make the egg tough.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Amanda
Hi Helen, This dessert is best eaten soon after making. If you leave it in the fridge for too long it has a tendency to separate. If you are looking for similar flavours and want to make a day in advance I would make Baileys Creme Brulee. Thanks, Amanda
Elaine Wilson
Hi Amanda
Can this dessert be made ahead and kept in the fridge?
Amanda
Hi Kerry. It sounds like the mixture wasn't whipped for long enough over the heat. It's really important that the mixture has increased in volume and leaves a ribbon trail with the whisk. If you are in any doubt, return it to the heat until it is thickened and frothy. Thanks, Amanda
Kerry
Just made this and while it tastes nice the custard has separated on cooling. Any ideas why? Thanks
Sue
What a lovely and light dessert!
Katherine
Bailey's custardy goodness! This is such a great dessert.
Marie-Charlotte Chatelain
I'm a sucker for all things coffee and cream liqueur - it just screams the holidays! Cannot wait to try this!
Taylor Kiser
Oh my goodness! This dessert has my name written all over it!
Alisa Infanti
I have never had this before and am so excited to try! The name sounds so fancy and scary but your instructions were so clear I am sure I can do it.