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Lemon Sabayon with Strawberries

This dessert is for people who like to finish a meal with something that's sweet but not heavy.

slideshow Beautiful Desserts

  • Servings: 4

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  • 2 pints strawberries, hulled and halved
  • 1/4 cup sugar
  • 1 teaspoon finely chopped mint
  • 1/4 cup fresh lemon juice
  • 3 large egg yolks
  • 2 tablespoons Grand Marnier
  • 1/2 teaspoon pure vanilla extract


  1. In a bowl, toss the strawberries with 1 tablespoon of the sugar and the mint. Fill a large bowl halfway with ice cubes and water; set a medium bowl in the water.
  2. In a large stainless steel bowl, combine the lemon juice, egg yolks, Grand Marnier, vanilla and the remaining 3 tablespoons of sugar. Set the bowl over a saucepan containing 1 1/2 inches of simmering water and whisk constantly until the egg mixture is light and thick enough to leave a ribbon trail when the whisk is lifted, about 10 minutes.
  3. Pour the sabayon into the medium bowl set in ice water and whisk until cool, about 5 minutes. Spoon the sabayon into parfait glasses and serve with the strawberries.

Make Ahead

The strawberries can be prepared up to 1 hour ahead.


One Serving Calories 167 kcal, Total Fat 4.4 gm, Saturated Fat 1.2 gm.

Contributed By Photo © Evan Sklar Published January 1998

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