This creamy, fragrant sabayon can be served alone as a dessert, or as a thick sauce for poached fruit. The cinnamon adds a warm spice to the mellow coffee flavor. It only takes a few minutes to make.
As suggested by Michel Roux, I’m serving these with orange tuiles. If you do the same, make the tuiles first (ideally, a day ahead so they are super crispy).
- 1 tbsp espresso or coffee granules
- 1/4 cup cold water
- 4 egg yolks
- 1/4 cup sugar (when I make this sabayon again, I will use slightly less sugar)
- 1/2 tsp ground cinnamon
Create a bain-marie. Put the coffee and water in a bowl and whisk well to dissolve. Lightly whisk in the egg yolks, sugar and cinnamon. Set the bowl in the bain-marie and whisk continuously for 10-12 minutes.
The sabayon will become light and fluffy as air is incorporated. The temperature of the mix must not go over 150 degrees or the sabayon will begin to coagulate.
When the mix is thick enough to trail in ribbons, remove from heat. Serve immediately.
Orange Tuiles (make these first)
- 1/2 cup + 2 tbsp sugar
- 1/2 cup flour
- 1/2 cup slivered almonds
- 3 1/2 tbsp softened butter
- grated zest of 1/2 orange
- 1/4 cup orange juice
Preheat the oven to 350 degrees. Mix sugar, flour, almonds, butter and orange zest in a bowl. Incorporate the juice last.
Spread a scant tablespoon of mix on a non-stick sheet. Flatten with a fork. Don’t be afraid to spread these thin, but leave room in between. They spread. Cook these in small batches to get a feel for working with them.
Bake in the oven 4-5 minutes, until golden. Let them set on the sheet for 1 minute, then peel them up with an off-set spatula.
Place immediately on a rolling pin to shape into curves. Store cooled tuiles in an air-tight container.