Sunday Sabayon with Strawberries

I went to Hilton Sukumvit Hotel with my sister for Italian cooking class on August 26th. ^^

 The name of the class is "Cucina Academy by Scalini" (Scalini is Italian restaurant in this Hotel). Chef Egidio Latorraca (Executive Sou Chef of Scalini restaurant) is the one who taught us the secret of Italian home cooking ^^, because all the recipes that we learned can be made at home. His teaching style is so relaxing, but full of useful technique and information (and laughter, haha, Thank you so much Chef).  

There were three menus that I learned, Signature Scalini "Ceasar salad", Pan-fried Sea Bass Sicilian style and Grand mom's sunday sabayon with strawberries. Because Chef Egidio  worked in many countries before coming to work at Scalini, some of his menus are fusion, Ceasar salad is not born in Italy but created by Italian man name Caesar Cardini, while he lived in Mexico and when Chef Egidio adds teriyaki sauce to the chicken breast for marinating, it makes everything more confusing, haha, but the truth is it's delicious. 
Because he taught us to cook at home, there were no measuring step, taste then season is the key for home cooking. After the class, we really enjoyed the meal at the restaurant (eating the menus that we learned).
As I love to make sweet thing, the menu that I want to create at home is Grand mom's sunday sabayon with strawberries. Chef Egidio use Moscato for making his traditional sabayon (the recipe comes from his grand mom ^^), and I had a chance to taste the wine, it's so delicious, so I bought the same wine to make this dessert. Actually, you can use any sweet wine that you like, the key is use the one that you love to drink and it will make the sabayon delicious too. 
This traditional dessert is easy to make, but you need to serve it immediately or the sabayon will lose its volume, if it waits too long.

Note: If you interest in cooking class you can contact 02-620 6666 for more information, the class will start from September 13th (6 classes 18 menus, you will get cute black apron when joining the class, hehe).  

 Sunday Sabayon with Strawberries

Serves 4

4 ......................................... Egg yolks
20-30 ml ............................ Moscato (or other sweet wine)
15g ...................................... Icing sugar
100g .................................... Fresh strawberries
............................................. Icing sugar for sweetened the strawberries
............................................. Mint leaves for decorating

Adaptation from: Cucina Academy by Scalini "GRAND MOM’S SUNDAY SABAYON WITH STRAWBERRIES"

My secret ingredient ^^ : Moscato D'Asti

Boil water in saucepan (size of the saucepan depends on  your egg bowl, you will place the bowl over the saucepan), then lower the heat, the water should be lightly simmer.
Put egg yolks, icing sugar and sweet wine into a bowl, then place the bowl over the saucepan, whisk until the mixture is very thick (the temperature is about 64°C., don't stop whisking or you will get scramble egg instead, hehe, anyway don't whisk too fast or the sabayon will lose it volume faster).

 Meanwhile, cut the strawberries into small dices and mix with just enough icing sugar to make it lightly sweet.
Divide the strawberries into glasses.

Pour the sabayon over the strawberries then burn the top with blowtorch.
Decorate with mint leave and serve immediately.

Sunday Sabayon with Strawberries