Tunisian Sabayon
Tunisia
Rédacteur en chef
Abuja, Nigeria ·
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Abuja, Nigeria ·
Tunisian sabayon is a frozen custard of whipped egg, sugar and oil, scented with orange blossom water and served very cold under crushed pistachios or almonds. It resembles its Italian namesake in ingredients and method, with one substitution that changes it entirely: oil replaces the alcohol. Sabayon comes from the Italian zabaione, and the word appears in French as sabaillon in 1803, apparently brought back by soldiers from the Italian and Swiss expedition of 1799 to 1800. Older origins are claimed, an introduction to the French court in 1533, or an invention in Turin, but these are unverified and some are frankly legendary. The Tunisian version is much more recent than any of them, arriving through Italian influence in Tunisia. There is one thing to be clear about. Italian zabaione is cooked, whisked over a bain-marie until the eggs thicken. **This version is not cooked at any point.** The eggs are whipped raw, folded together and frozen. That makes it a raw egg dessert, which matters for anyone pregnant, elderly, very young or immunocompromised, and pasteurised eggs are the sensible answer if you are serving it to any of them. It needs at least eight hours in the freezer, so it has to be made the day before.
Tunisian sabayon derives from the Italian zabaione, which entered French as sabaillon in 1803. The Tunisian version substitutes oil for the alcohol of the original and is a recent arrival through Italian influence in Tunisia.
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Separate the eggs.
Whisk the yolks with 5 tablespoons of the sugar and the vanilla extract until pale and frothy.
Add the oil slowly, whisking continuously, to obtain a smooth and even mixture.
Add the orange blossom water and mix.
Separately, beat the egg whites with the remaining sugar until stiff.
Fold one third of the egg whites into the yolk mixture gently, then fold in the rest gradually without stirring.
Pour into individual ramekins or a large dish and place in the freezer for at least 8 hours.
Decorate with crushed pistachios or almonds.
Serve on its own, or with red berries or a sponge cake such as bouscoutou.
2 avis
whisking half a cup of oil into egg yolks felt so wrong at first, almost like making sweet mayonnaise! but once you fold in the stiff whites with the orange blossom water and sprinkle crushed pistachios on top it turns out so light and lekker. I used 5 tbsp of Selati sugar for the yolk part and it was just right.
chale i had to search three Turkish grocers on Tottenham High Road before i found proper orange blossom water for this oo. my tunisian friend used to make this dessert with toasted almonds when we lived together. whipping those 6 egg whites until stiff took forever with my hand whisk but the fragrant smell at the end was so nice paa.