Sabayon, the luscious French take on the classic Italian zabaglione, is a light and ethereal dessert sauce made with Champagne, wine, or sparkling wine. Perfect for drizzling over fresh berries or other fruits, it adds a touch of elegance to any dessert. Never made it before? It’s surprisingly simple! Let me show you how to whip up this delightful, dairy-free sauce called sabayon. It’s one of my favorite recipes, and once you try it, it might become yours too. Alcohol-free option too.
Sabayon is a simple, luscious dessert sauce made with egg yolks, sugar (just a little) and sparkling wine. Make it in minutes and serve it warm right off the stove, layered into glasses or jars with the berries. It's heavenly!
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Why You'll Like This Recipe
- Most people don't know what is and you'll surprise them.
- It's delicious and easy.
- Use a dry champagne or sparkling wine.
- No-alcohol option included.
- Make it ahead tip.
Recipe Ingredients
- Eggs: All you need it the yolks.
- Sugar: Superfine works great but regular sugar, or natural sugar work too. I've not yet tried this with monk fruit but will to reduce sugar.
- Liquid: Dry sparkling wine or dry Champagne. See tip below.
- Fruit: Use what is best at the store such as berries and when in season add cantaloupe, honeydew, pineapple, and other fruit.
- Mint: Optional garnish but a nice touch.
Chef's tip: For making sabayon I buy the mini size airline bottles (6 ounces) versus opening a big bottle. You don’t need expensive stuff for sabayon. The mini size is perfect for four servings of sabayon, or open two minis for eight servings. Plus the mini bottles are inexpensive and store easily in the pantry for a quick dessert.
Chef's tip: What to do with extra egg whites? Make these easy chocolate chip meringue cookies called Forgotten Cookies!
How to Make Sabayon Sauce
Set up a double boiler on your stove by filling a large pan (about 4 quarts) a quarter full of water, then bring it to a simmer over medium heat. To make the sabayon, use a medium stainless-steel bowl that fits on top and partially inside the pan but does not touch the simmering water.
Off the heat, add the yolks and sugar to the bowl and whisk until they are thick, pale and smooth. You don't want grainy sabayon from un-dissolved sugar. Place the bowl atop the simmering water.
Next, whisk in the wine a little at a time. It comes together like magic, but its a bit of an arm workout. You can whisk in circles, alternating fast and slow to give your arm a break, but don’t stop whisking.
When it's ready, you will feel it shift and thicken into a ribbon-like consistency that drips from the whisk and holds its shape briefly when drizzled back into the bowl.
Tips for Success
Making sabayon is an arm workout. You need a large stainless steel whisk. Here are tips that make it easier:
- When you whisk the sugar and egg yolks together the mixture will be heavy and sticky at first, but it lightens up and gets easier as you whisk.
- To stabilize the bowl on top of the pan, wedge a small soft potholder between the edge of the bowl and pan. This way you can whisk without trying to hold a hot bowl.
- After you whisk the sugar and yolks together off the stove, place the bowl on top of the pan and whisk until the sugar melts (you'll feel it's no longer gritty), then start adding your wine.
Serving Suggestions
I discovered that sabayon sauce holds up well made a little ahead of time, such as a few hours. Then you're not standing at the stove whisking away while your guests wait for dessert (but mine like to watch or help). The difference is the sauce will be chilled versus warm, but both are heavenly.
Serve with the best looking fresh fruit of the season. To speed getting dessert to the table, choose your glasses and fill them with the fruit beforehand and keep them refrigerated and ready to go for the sabayon when done.
If you love fresh fruit desserts, try this easy one-pan fresh cherry cake.
No-Alcohol Sabayon Option
I've made delicious sabayon without alcohol using ginger ale for a special event where wine was not allowed. It worked great.
The problem is commercial ginger ale is nothing but carbonated water, high fructose corn syrup, caramel color, preservatives and hardly any ginger. If you don’t cook with wine, try to find a natural ginger ale and give that a try.
Another option is fruit juice but I've not tried it and and most fruit juices are very sweet so the overall sabayon might be too sweet.
Recipe FAQs
I prefer making sabayon with champagne or sparkling wine to keep it light. Some recipes call for Marsala, and you can substitute with Prosecco, or even a dessert wine like Moscato.
Yes, but you can easily set up your own, you don't need special pans. Use a bowl (I use stainless steel) set over a simmering pot of water as a substitute. The bowl you choose should fir slightly inside the pan without touching the simmering water. And slip a small hot pad between the bowl and the pot so you can whisk away, hands free.
Sabayon can be served warm right out of the pan, more room temperature, or chilled and cold.
Generally no. Once sabayon is made it's best to enjoy right after making or after no more than a few hours refrigerated. I've made it and whisked in a little heavy whipped cream to stabilize it for making ahead by a few hours with success.
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📖 Recipe
Sabayon (Dessert Sauce)
Equipment
- French whisk
- Medium stainless steel bowl
Ingredients
- 4 large egg yolks
- 4 tablespoons superfine sugar or regular sugar or sugar substitute
- ¾ cup dry sparkling wine or dry Champagne airline sized bottle, 6 ounces
- 4 cups fresh berries or mixed fruit
- mint sprigs optional garnish
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Instructions
- Start by readying where the sabayon will be served. Place berries or mixed fruit in wine glasses, brandy snifters or glass bowls.
- Set up a double boiler using a 4 quart sauce pan and a medium size stainless steel bowl. The bowl should fit on top and partially into the pan. Fill sauce pan with about 3 inches of water. Be sure the the water does not touch the bottom of the bowl you are using. Bring to a simmer.
- Off of the heat, whisk the egg yolks and sugar in the bowl until smooth, thick and pale. Place the bowl over the simmering water and wedge a small soft potholder between the pan edge and bowl for stabilization. Whisk and fell that the sugar is melted and smooth before you start adding the liquid.Whisking quickly, in a steady stream add the champagne. Continue whisking until the sauce becomes light and foamy and all of the wine is incorporated. It will thicken up and become and ethereal sauce. Keep whisking as needed until done.
- Pour the sabayon over the readied fruit glasses and serve.
Notes
Nutrition
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Nancy Woods says
nancy.woods@live.com .... I can’t wait to make this Sally!!! ???
Sally Cameron says
Can't wait to hear the results!!
Emily says
Yum!
I cut it in half, but had to add 3 yolks total to get it to a thickness I wanted. It was delicious over strawberries and raspberries.
Sally says
Hi Emily. Thanks for your comment. Sabayon is a light and fluffy sauce, not thick. I'm glad you were able to make it how you wanted it to turn out. You also might try folding whipped cream into it for another texture.
Lacey @ dishfolio.com says
Um....yum!!!! Great post! We'd love for you to share this recipe with us over at dishfolio.com!
Paula says
I think I could eat this all day long, because I love such delicious looking things 🙂
angela says
This looks fabulous! Perfect for a French Supperclub dinner! I will bookmark it.
Diana says
Gorgeous photos Sally! I love the ribbon and how much movement it creates. I will definitely have to give this a try, I love simple desserts.
Chef Debbie of Yummy~issimo! says
The photos with this blog post are absolutely gorgeous and this is a recipe I'll definitely add into my high~end dinner party menu selection!