Champagne Sabayon with Berries

By Sally Cameron on January 30, 2011

dessert, holiday dishes, sauces and condiments,


An Ethereal Sauce

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.

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

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Print Recipe

Champagne Sabayon with Berries

Ethereal and light, this foamy sauce is easy to make and requires just three ingredients. Serve over fresh berries or mixed fruit. For mixed fruit add small chunks of melon, pineapple, kiwi or halved grapes. Make the Sabayon at the last minute and serve warm over chilled fruit, or make it ahead and serve chilled. If serving chilled, re-whisk before serving.


  • 4 large egg yolks
  • 5 tablespoons granulated sugar
  • 1 cup Champagne sparkling wine or sparkling soda such as ginger ale or Fresca
  • 16-20 ounces fresh berries such as strawberries, raspberries, blackberries
  • Mint sprigs optional garnish
  • – See more at:


  1. 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 2-3 inches of water. Be sure the the water does not touch the bottom of the bowl you are using. Bring to a boil and turn down to a bare simmer.
  2. 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. Whisking quickly, in a steady stream add the Champagne. Continue whisking until the sauce becomes light and foamy and all of the Champagne is incorporated.
  3. Place berries or mixed fruit in wine glasses, brandy snifters or glass bowls. Pour sauce over the top. Garnish with mint for color.


Leave a Comment
Chef Debbie of Yummy~issimo! | January 31, 2011 at 2:12 pm

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!

Diana | January 31, 2011 at 7:28 pm

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.

angela | February 5, 2011 at 1:56 am

This looks fabulous! Perfect for a French Supperclub dinner! I will bookmark it.

Paula | February 7, 2011 at 9:24 am

I think I could eat this all day long, because I love such delicious looking things 🙂

Lacey @ | February 7, 2011 at 11:04 am

Um….yum!!!! Great post! We’d love for you to share this recipe with us over at!

Emily | April 29, 2011 at 12:34 pm

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 | April 29, 2011 at 7:41 pm

    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.

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