The sweet sabayon can be a desert on its own, or a desert sauce, or used as a filling for tarts and cakes. It can be served chilled, frozen, browned to make a gratin or baked...
Originated from Italy (zabaglione), made with Marsala (fortified wine from Sicily), the word zappillare means to foam in Italian.
It is believed to come to France when Catherine de Medici brought her Chef to Paris (XVIe).
French sabayon is usually flavored with Champagne wine, white sweet wine or a strong traditional alcool...
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