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Ted Allen's partner, Barry Rice, is the dessert guy in their household. One of Rice's favorites is sabayon, a creamy whipped dessert classically made with marsala wine and often served over cake or fruit. Rice modernizes the recipe by swapping out the marsala for St-Germain, the French elderflower liqueur. The sabayon is lovely over berries, apricots or peaches. Dessert Tips from F&W Editors  More Fruit Desserts

May 2010


Recipe Summary test

30 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • In a large heatproof bowl set over a pot of simmering water, whisk the egg yolks with the 1/4 cup of sugar, the liqueur and lemon juice over moderate heat until thick and pale and an instant-read thermometer inserted into the mixture registers 155°, about 7 minutes. Remove the bowl from the saucepan and let the sabayon cool.

  • In a large bowl, using a handheld electric mixer, whip the heavy cream until firm. Fold the whipped cream into the sabayon and refrigerate until chilled, about 1 hour. In another bowl, toss the berries with the remaining 1 teaspoon of sugar and let stand for 10 minutes. Spoon the berries into bowls, top with the sabayon and serve.

Make Ahead

The elderflower sabayon can be refrigerated for up to 6 hours.


St-Germain elderflower liqueur is available at many liquor stores or online from klwines.com.