<div id="fb-root"></div>
<script async defer crossorigin="anonymous" src="https://connect.facebook.net/en_US/sdk.js#xfbml=1&version=v17.0&appId=1360880647827568&autoLogAppEvents=1" nonce="nOICdQjC"></script>

Chocolate Sabayon, David Ramirez, Rosen Shingle Creek

Written By Scott Joseph On March 21, 2010

Chocolate Sabayon

Rosen Shingle Creek

Executive Pastry Chef David Ramirez



½ cup                  Milk Chocolate (solid, broken in pieces)

1 tsp.                  Gelatin

3 Tbsp.         Marsala Wine

2 Tbsp.         Sugar

3                  Whole Eggs

1  ¼ cup         Whipped Cream

¼ cup                  Water




Bloom gelatin (mix with ¼ cup cold water).

Melt chocolate (microwave or in a double boiler) .

Boil Marsala wine and sugar until the sugar is dissolved into a Marsala sugar syrup.

Start whipping eggs and pour Marsala sugar syrup slowly down the side of the bowl.

Add the melted chocolate.

Melt gelatin (microwave slowly) and add to the mixture.

Cool mixture down (in an ice water bath) and add whipped cream.


Pour into serving dishes.  Serves 6-8.

We hope you find our reviews and news articles useful and entertaining. It has always been our goal to assist you in making informed decisions when spending your dining dollars. If we’ve helped you in any way, please consider making a contribution to help us continue our journalism. Thank you.

Notify of
Inline Feedbacks
View all comments
<div class="fb-comments" data-href="<?php the_permalink() ?>" data-width="100%" data-numposts="5"></div>
Scott's Newsletter