Sabaione (or Sabayon)

by on October 23, 2016
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  • 6 clean egg yolks – no white, no chalaza membrane/sinew
  • 3 TBL honey
  • 3 TBL Karo syrup
  • 1/2 C Madeira or Marsala wine – red or pink
  • Juice and zest from one lime


  1. Break six eggs (one at a time) in a small bowl
  2. Save the egg whites for another use
  3. Whisk the yolks and other ingredients together in a large stainless steel bowl
  4. Place the bowl over a pot of simmering water (a bain marie)
  5. Whisk continually until it thickens (8-15 minutes)
  6. Place in a glass dish, and top with fresh fruit
    Strawberry, blueberry, grapes… whatever

This must be made at the last minute, or it deflates and separates and becomes watery.

Serving idea:  Serve in same sized bowls, but each one a different shape.  Goodwill is a good source for this hodgepodge of serving dishes.



Find more like this: Desserts

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