Apple Sabayon with Caramelized Apples

Zabaglione (or sabayon in French) is an Italian dessert cream made from yolks, sugar and sweet Marsala wine. This sabayon differs from the classic only in that it uses apple juice instead of wine. Thus, the apple flavor of the dessert for which it is intended is emphasized, and in addition, you can enjoy it with your children.

Ingredients

• 5 yolks
• 3/4 cup clarified apple juice
• 1/3 cup fine crystalline sugar
• 800 g granny smith apples
• 1/3 cup sugar
• 1 tsp vanilla sugar
• 3 tbsp. l. lemon juice
• 90 g butter
• 50 g almond slices
• 20 g pine nuts

Directions

1. Whisk the yolks and juice in a heatproof bowl in a not too hot water bath. Add sugar without stopping whisking.
2. Heat the bath, gradually increasing the heat and not stopping whisking, until the sabayon thickens and acquires the consistency of an air cream - this will take about 10 minutes. A sign that the cream is ready: when you take out the whisk, the cream falls from it in large drops and does not spread over the surface. Set aside the finished cream.
3. For the base, peel and core the apples, cut the pulp into cubes and mix with sugar, vanilla and lemon juice. Melt half the butter in a skillet and sauté the almonds and pine nuts in it, 5 minutes. Transfer them to another dish.
4. Heat the remaining oil well, fry the apples in it over high heat until they are well browned. Add the nut mixture.
5. Place apples in fireproof tins, fill with sabayon and place under the grill until the surface turns golden, for 2-3 minutes. Serve immediately.