The trick, I discovered to making the
sabayon thicken, is to add the alcohol slowly, not in one pour, and only after the eggs and sugar are warmed through and well mixed. It took a couple of attempts to get it right. The result is rather potent I should mention, but damn delicious.
From Waitrose I picked up a pack of little French sponge cake fingers coated with crunchy sugar (Sugared Fingerellas) that make a marvellous contrast to the
peaches and
sabayon, especially when a couple are broken up (...)
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Tags: dessert, Fresh, Marsala, Peaches, Sabayon, Week
