Sabayon

Okay, this is not a traditional sabayon/zabaglione recipe, which usually calls for sweet wine. But we don’t drink much in the Veggie Dyke household and I wanted the same flavour, so this is what I came up with.

You can either cook the mixture over a water bath, so that it stays liquid but also is safe to eat, or you can pour it over fruit into a lightly greased dish and bake it in the oven at 180 C for 6-8 minutes. If you do this, some of it becomes a lovely mushy solid, while the rest stays liquid. Either way, it’s lovely.

I recently served this over strawberries and I baked it in the oven for 8 minutes; it was delicious.

Ingredients:

3 eggs (I used the whole eggs, but some say you should just use yolks)

2-3 tbsp sugar

2 tsp vanilla

1 tsp lemon juice, optional

Instructions:

1. Mix or whisk the eggs until light and frothy.

2. Add the other ingredients and continue to mix.

3. Cook briefly over a water bath or bake over fruit, or serve raw, if you know the provenance of your eggs.