Whip yolks with sugar until they reach the ribbon stage
Whip yolks and sugar until pale and thick enough to form ribbons that sit on the surface for about 5 seconds.
Keep whipping until the mixture turns pale yellow and thick. Test by lifting the whisk: the batter should fall in ribbons that remain visible briefly.
The short version
- Pale color + thick texture are the cues.
- Ribbon test is the doneness check.
What you need
- whisk or electric mixeroptionalMixer makes it easier to reach ribbon stage.
- mixing bowl
How to do it
- 1
Combine yolks with the specified sugar in a bowl.
Watch this step - 2
- 3
Check ribbon stage: ribbons should hold on the surface for ~5 seconds.
If they disappear immediately, keep whipping.
Watch this step
What goes wrong
Stopping before ribbon stage
Keep whipping until ribbons hold briefly on the surface.
Why it works
Ribbon stage indicates enough aeration and dissolution of sugar for a stable, smooth cream base.
Put it to use
Learn next
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