Sabayon au Marsala (1930's)


Here is a classic 1930's dessert recipe from Recipes Rare from Everywhere.  I did some research and the modern version of this classic french dessert can be found here.  Make sure you have a good glug of Marsala wine to hand!

This version is served warm and sounds like the perfect Christmas dessert or an alternative to mulled wine maybe? This version is provided by one of the junior chefs from the Carlton Club, so it scores highly on the authentic levels!


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