Rum Sabayon

1. 1

   In a large metal bowl whisk together yolks, sugar, rum, and 1/4 cup cream.

2. 2

   Set bowl over a saucepan of simmering water and cook mixture, whisking constantly, until frothy and whisk leaves distinct marks.

3. 3

   Set bowl in a larger bowl of ice and cold water and cool sauce, stirring gently with a rubber spatula, until cold.

4. 4

   In a bowl with an electric mixer beat remaining 3/4 cup cream until it just holds stiff peaks and fold into sauce gently but thoroughly.

5. 5

   Sabayon may be made 1 day ahead and chilled, covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.