With its ethereal texture and fancy French name, you might assume that sabayon is complicated to make. But this airy, frothy custard (which is also known as zabaglione in Italian) is actually super-easy, says pastry chef Alexander Zecena of New York’s White Street (and formerly of Spago, Alinea and Le Bernardin). It’s also delicious with all that gorgeous summer fruit crowding your local farmers’ market. Here, seven reasons to make sabayon right now, plus Zeneca’s best tips for success.
1. You probably have the ingredients on hand.
“Sabayon is as simple as eggs, sugar and whatever liquid you want,” says Zecena, who uses a combination of whole eggs and egg yolks because he likes the extra richness. (This simple recipe is a good starting point.)
2. You can spike it with any booze.
Classic sabayon is made with wine—usually a dry white in France—but Zecena says any booze will do. When he was at Spago, they made a margarita-inspired version with Patrón and Cointreau. You can also make it non-alcoholic with coffee, espresso or fruit juice. Zeneca says you could even use Coca-Cola.