No. 3491 — Sabayon Punch
English historical translation of Molokhovets recipe No. 3491 from the 1901 Russian cookbook, retaining original methods and measures.
For 6 glasses, beat 6 of the freshest egg yolks with ⅔ glass fine sugar sifted through a close sieve until thick and pale.
Gradually add 4 glasses hot Malaga wine. Set over the stove and whisk as for chocolate until extremely hot but without letting it boil.
A later Russian editorial note describes Malaga as a Spanish dessert wine made from grapes including Pedro Ximénez, Moscatel (Muscat) and Malvasia, which are dried or withered in the sun.
According to that note, part of the grape must is fermented and another part reduced by heating until dark with a scorched flavour. During ageing this develops a distinctive slightly burnt, resinous note with hints of prunes and coffee.
The musts are then combined and fortified to about 15 percent alcohol, with examples aged in oak reaching 23 percent, according to the editorial text.