Argentines generally use marsala in their sambayón, giving it a unique caramel and slightly boozy flavour.
Sambayón is a mousselike mixture of eggs, sugar, cream and sweet wine, and is often served with nut-laced biscuits (cookies) or fresh fruit.
- 10 eggs
- 220 g (8 oz) caster (superfine) sugar
- 450 ml (15 fl oz) pouring (single/light) cream
- 1 tsp vanilla extract
- 200 ml (7 fl oz) marsala
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time: 12 hours - overnight
1. Combine the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed for 4–5 minutes, until the mixture is pale, thick and doubled in size. Transfer to a stainless steel bowl set over a saucepan of simmering water, making sure the water doesn’t touch the bottom of the bowl. Whisk for 8–10 minutes, until the whisk leaves a trail in the egg mixture.
2. Plunge the bowl into a larger bowl of iced water and stir for 10 minutes, or until the mixture is completely cool. Set aside.
3. Beat the cream and vanilla until thick then, working in batches, fold the cream into the cooled egg mixture until completely combined. Stir through the marsala and transfer the sambayón to a metal ice cream container and freeze for at least 12 hours or overnight.
4. Scoop into ice cream cones or small bowls and serve.
Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99