The leftover sabayon can be passed separately or served the next day with berries. Beautiful Desserts

Charles Dale
March 1996

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Recipe Summary test

Yield:
MAKES ABOUT 2 1/2 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, combine the egg yolks, Champagne, sugar and salt. Set the bowl over a saucepan of gently simmering water and whisk constantly until thickened, about 5 minutes. Remove from the heat and whisk occasionally until cool. In another bowl, beat the cream to firm peaks, then fold into the sabayon. Refrigerate until chilled, at least 1 hour.

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Make Ahead

The sabayon can be refrigerated for 1 day.

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