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Sabayon Cream with Fruit

Sabayon Cream with Fruit

Sabayon Cream with Fruit
Sabayon Cream with Fruit
Recipe By:
  • 6 egg yolks
  • Dash of salt
  • ⅔ c. sugar
  • 3 c. whipping cream, divided
  • ½ c. dry white wine
  • ⅔ c. kirsch or other cherry-flavored brandy
  • Assorted sliced fresh fruit (kiwi, berries, etc.)
  1. Combine egg yolks and salt in large bowl. Beat at high speed with mixer until blended.
  2. Gradually add sugar, 1 T. at a time, beat 5 minutes or until mixture is thick and pale.
  3. Heat 1 c. whipping cream, white wine and kirsch in saucepan until hot, not boiling.
  4. With mixer running on low, slowly pour hot cream mixture into beaten egg mixture.
  5. Transfer mixture to top of double boiler. Place over simmering water and cook 20 minutes, stirring constantly. Mixture will thicken slightly.
  6. Remove from heat.
  7. Place top of double boiler over a bowl of ice water. Stir until mixture is cooled completely.
  8. Whip remaining 2 c. of cream at medium speed until stiff.
  9. Fold whipped cream into cold egg mixture.
  10. Cover and chill. Stir gently before serving.
  11. Spoon the Sabayon Cream over your fresh fruit. Chill until ready to serve.

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