This recipe can be prepared in 45 minutes or less.
This recipe originally accompaniedepi:recipeLink=101054"Pineapple Rum Trifle Cake.
Ingredients
Makes about 2 cups
In a large metal bowl whisk together yolks, sugar, rum, and 1/4 cup cream. Set bowl over a saucepan of simmering water and cook mixture, whisking constantly, until frothy and whisk leaves distinct marks. Set bowl in a larger bowl of ice and cold water and cool sauce, stirring gently with a rubber spatula, until cold. In a bowl with an electric mixer beat remaining 3/4 cup cream until it just holds stiff peaks and fold into sauce gently but thoroughly. Sabayon may be made 1 day ahead and chilled, covered.
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Reviews (5)
Back to TopI LOVE recipes with just a few ingredients, as they all speak for themselves. I followed to a T, but used our homemade vanilla rum, which is simply a vanilla bean soaked for a few months with good quality darker rum. I made the custard the day before, just because that's how our plans worked out, and it still worked beautifully. We served it over a mixture of fresh summer berries. Simplicity at its best.
buffytodd
Beaver, PA
7/18/2011
Used Marsala instead of rum. Easy to make and loved the consistency. Liked better than our traditional warm Zabaglione made without the whipped cream added at the end. Served it with fresh raspberries. YUM!
Anonymous
Rumson, NJ
5/14/2009
This makes for a very lovely saboyan. Or, if you're like me, and accidentally add the full cup of cream to the custard mixture, a great creme anglaise. I made the pineapple-ginger upside down cake (Bon Appetit, May 2006), and used the rum/pineapple liquid leftover from soaking the pineapple slices, so it has a nice tropical flavour.
audacity242
Vancouver, WA
2/20/2007
My boyfriend and I made a trifle using this and the Gramercy Tavern gingerbread cake. The rum went really well with the gingerbread and people are still raving about it!
Maggie
Los Angeles, CA
7/19/2003
More like a cross between a mousse and a sabayon. I used it intead of a custard for a chocolate banana trifle and it was great. I think the amount of rum masked the egg smell which I find so offensive in other sabayons.
Anonymous
Santa Barbara
12/28/2001
