Champagne Sabayon with Berries
It was years ago that I first encountered the ethereal dessert sauce called Champagne Sabayon. Served over mixed berries, its a luscious, light dessert. Simple to make, it’s been a favorite of mine ever since and one I use frequently when friends come for dinner. A great recipe to add to your standard entertaining repertoire.
What is a Sabayon?
Sabayon is the French name for a foamy, mousse-like dessert sauce. It’s similar to the Italian dessert, zabaglione. Its made by whisking eggs, sugar and wine (for my version, Champagne or sparkling wine) over simmering water until the eggs thicken but do not scramble. The results are a light, foamy, and incredible.
Light & Foamy Texture
Champagne Sabayon is light and foamy in texture. The color, pale golden like Champagne. The taste, sweet, but not too sweet if you use a dry (brut) Champagne or sparkling wine. I’ve even made it with ginger ale and Fresca soda for a non-alcoholic version.
How It’s Made
Egg yolks and sugar are whisked together until thick, pale and smooth. Then over a double boiler, the Champagne is whisked in little by little and voila! This magical sauce forms. You’ll get a good arm workout.
Make It Ahead
I’ve recently discovered that sabayon holds up well made ahead; always good when you are entertaining. The difference is the sauce will be chilled versus slightly warm, but both are heavenly.
For more variety and color, add bite-sized pieces of cantaloupe and honeydew melon, kiwi, pineapple and halved grapes.
Whether you make it just before serving or ahead, this is a dessert that will please every palate and not weigh you down after dinner.
More Fun Links with Champagne
Champagne Sorbet and Champagne Mushroom Sauce at Simply Recipes