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close up of a glass filled with sabayon or zabaglione.

Bailey Sabayon

Amanda
Baileys sabayon made with three ingredients for a light and fluffy dessert.
5 from 10 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dessert
Cuisine French, Italian
Servings 4
Calories 138 kcal

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

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.
 

Nutrition

Calories: 138kcalCarbohydrates: 15gProtein: 30gFat: 6gSaturated Fat: 2gCholesterol: 195mgSodium: 34mgPotassium: 44mgSugar: 12gVitamin A: 260IUCalcium: 23mgIron: 1mg
Keyword Baileys, sabayon, zabaglione
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