Sabayon (Dessert Sauce)

sabayon with berries | afoodcentriclife.com

5 from 1 vote

Lightly sweet and foamy, sabayon 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 or make it ahead and serve chilled. If serving chilled, re-whisk before serving. This recipe doubles easily for 8 but will take a little longer (and more of an arm workout).

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: French

Servings:

Calories: 212kcal

Author: Sally Cameron

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

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

Sabayon holds up well made ahead. The difference is the sauce will be chilled versus slightly warm, but both are heavenly. After making the sabayon, refrigerate covered until ready to use, then re-whisk and use over fruit of choice. For more tips on making sabayon, please see the post.

Nutrition