If you ask Dan how long we’ve been dating, his response is usually “too long.” He’s joking, of course (I think!), but we really have been dating for a long time. We met at a fraternity rush event when we were 19 years old, starting hanging out all the time, discovered a mutual love for dorky sci-fi/fantasy novels, and before we knew it we were boyfriend/girlfriend. College relationships are like that. But, we made it through college together, survived 3 years of long distance, and navigated the perils of home-buying without murdering each other. That’s something, right?
(Dan got me roses! Aren’t they gorgeous?)
Anyway, this past Friday was our 6 year anniversary, so we had to do something special to celebrate. For the last few years, we’ve always celebrated our anniversary with expensive dinners at fancy steakhouses. But, with all our bills and my job situation, we decided to tone it down this year and cook ourselves a nice dinner at home. On the menu: garlic & herb marinated pork loin, cocktail shrimp, mashed potatoes, baked mac n’ cheese, caesar salad, and sabayon with fresh berries for dessert. Mmmm.
And you know what the best part of dinner was? The only thing I had to make from scratch was dessert. We wanted to take it easy, so we bought a pre-marinated pork loin, frozen cocktail shrimp and ready-made mashed potatoes. All we had to do was stick the pork loin in the oven, defrost the shrimp, microwave the potatoes, and chop lettuce for the salad. The hardest thing to make was dessert, and even that didn’t take long to throw together. Don’t you just love easy, no-sweat dinners?
Growing up, one of my favorite cartoon movies was about a boy who rescues a baby seal that he names Sabayon, because it has a patch on its belly the color of his favorite dessert. I don’t remember the details of the story line anymore, but I do remember thinking that sabayon looked delicious. In the movie, it was golden, creamy, and custardy, and the main characters really seemed to enjoy it. I’ve always wanted to try it for myself, but somehow never got around to it. When I finally found a recipe for sabayon online, I knew that I would have to make it for a special occasion. And, what’s more special than an anniversary?
The recipe turned out to be remarkably simple and straightforward, and the resulting sabayon was as delicious as I hoped. It was light and creamy, sweet, and slightly fizzy/tangy from Moscato. Served over fresh strawberries and blackberries, it was gorgeous and a tongue-ticklingly delicious dessert. Dan got so hungry watching me put everything together that I had to dish out an extra bowl to tide him over until dinner.
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- 4 egg yolks
- ¼ cup granulated sugar
- ½ cup Moscato or other fruity white wine
- ½ cup heavy cream
- 2 cups fresh fruit (I used halved strawberries and whole blackberries)
- In a large bowl, whisk together egg yolks, sugar, and wine.
- Place bowl over a pot of simmering water, making sure that the bowl isn't touching the water.
- Whisk your mixture continuously for about 4-5 minutes, until it expands and thickens.
- Remove bowl from heat, and keep whisking for about a minute. Set aside to cool.
- Using an electric mixer, beat cream until soft peaks form.
- Fold whipped cream gently into cooled sabayon. (Make sure you let your sabayon cool all the way before you add cream! The mixture gets thicker as it cools. I got impatient and folded my cream in while the sabayon was still warm. The result was a runnier custard than I expected. Still delicious, though.)
- Divide your fruit evenly between two mini trifle bowls, then spoon sabayon over the fruit.
- Garnish with more fruit, and serve immediately.
(Adapted from the Pastry Studio’s recipe)