Golden Strawberry Gratins

Sabayon, a sweet, frothy emulsion of egg yolks and wine or liqueur, makes a delicious topping for berries of all kinds.

Slideshow:Beautiful Desserts

  • Servings: 8

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  • 3 pints strawberries, hulled and sliced 1/4 inch thick
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup sugar
  • 1/4 cup Grand Marnier

How to make this recipe

  1. Preheat the broiler. Arrange the berries in 8 shallow heatproof dishes.

  2. Bring several inches of water to a simmer in a medium saucepan. In a medium stainless-steel bowl, whisk the eggs with the yolks and sugar for 2 minutes. Add the Grand Marnier and whisk for 1 minute. Set the bowl over the simmering water and whisk continuously until the sabayon is thick and fluffy, 4 to 5 minutes; be sure to whisk in the sabayon from the side of the bowl. Remove the bowl from the heat.

  3. Spoon 1/4 cup of the sabayon on each dish of strawberries. Set 4 of the dishes on a baking sheet and broil for 1 minute, or until the sabayon is lightly browned. Repeat with the remaining dishes.

Suggested Pairing

A high-acid wine, such as a sparkling Blanc de Blancs, cuts the richness of this luscious dessert.

Contributed By Photo © Amy Neunsinger Published June 2000

482572 recipes/golden-strawberry-gratins 2013-12-06T23:28:44+00:00 Dominique Macquet summer|mothers-day|valentines-day|french|desserts|puddings-and-custards|8|fast|afternoon-tea|brunch june-2000,cooked strawberries,sabayon,zabaglione,strawberry gratin,Dominique Macquet recipes,golden-strawberry-gratins 482572

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