If you love wine and summer berries, then this recipe is for you. Sabayon is the French name for a delicious Italian custard dessert that is also known as Zabaione, zabaglione, or zabajone. And it's best served over fresh summer berries.
I can't believe how well kept a secret this recipe is. Well, maybe not a secret, but I never even heard of Sabayon until this year. That's 29....um, yes, we will just go with 29 years, of going without this delicious topping for my berries. I just can't believe that out of all the times I've eaten berries, nobody has ever said, "you have got to try this over your berries."
So I'm sharing with y'all right now and letting you know that you have got to try this over your berries. You can use any berries - strawberries, blackberries, blueberries, raspberries, or mix them all up like I did here. And you can use any sweet white wine you want. I used a Moscato wine, as it is one of my favorites, almost more than the pink Moscato! And it pairs well with the orange sugar and orange liqueur I added to enrich the flavor of this Sabayon.
Yes, I said O-R-A-N-G-E sugar. I will be sharing that recipe with y'all later this week!
Now most of the recipes for Sabayon call for a sweet white wine, but here in the near future, I'm going to try a rose or a red wine to see what deliciousness it creates. I'm thinking a red wine Sabayon over raspberries would be delicious! What do you think?
With berries just now coming into season, this will be a great way to serve them up. Orange Sabayon is wonderful as a brunch recipe or an evening dessert. Or if you're like me, anytime you want to enjoy your favorite wine over ripe summer berries!
A light Italian custard dessert made with egg yolks, orange sugar, orange liqueur, and a sweet white wine. Also known as zabaglione, zabaione, and zabajone.Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Yield: 4 - 6 serving
- 6 egg yolks
- 1/3 cup orange sugar
- 4 Tablespoons Orange liqueur
- 7 Tablespoons sweet white wine
- Using a double boiler pan, add enough water so the top pan does not touch the water when placed on top. Or you can add water to a large pan big enough that a large heat proof bowl can fit over. Bring water to boiling.
- Using the top pan of a double boiler pan or a large heat proof bowl, gently whisk together wine, orange liqueur, and orange sugar. Add in egg yolks.
- Place pan with egg yolk mixture over boiling water. Turn heat down to medium to low and whisk ingredients together vigorously until they become frothy and can hold their shape. You can alternate between slow and vigorous whisking but if you need to stop whisking, remove the pan from the heat. If at all possible, try not to break the cooking cycle.
- You know the sabayon is ready when the mixture becomes thick and when you lift the whisk, the sabayon can hold its shape.
- Remove from heat and spoon the warm sabayon over fresh berries.
Inspired by David Lebovitz recipe ~ Sabayon.
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