Sabayon Sauce with Fresh Berries Recipe
While chocolate may be the typical dessert for Valentine’s Day, I prefer a lighter and refreshing treat. Sabayon is the French term for Zabaglione, which is a delicious sweet sauce that is fantastic poured over fresh fruit.
I spotted a gorgeous recipe for Sabayon with Fresh Berries at Just Putzing Around the Kitchen. One important note is to make sure to fully let the moscato mixture cool before adding the whipped cream. Enjoy!
Sabayon with Fresh Berries
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: About 1 hour, including down time while the Moscato mixture cools
4 egg yolks
1/4 cup granulated sugar
1/2 cup Moscato or other fruity white wine
1/2 cup heavy cream
4 cups fresh fruit (recommended: mixture of strawberries, blackberries, blueberries or raspberries)
In a large bowl, whisk together egg yolks, sugar, and wine. Place bowl over a pot of simmering water, making sure that the bowl isn't touching the water. Whisk your mixture continuously for about 4-5 minutes, until it expands and thickens. Remove bowl from heat, and keep whisking for about a minute. Set aside to cool. (Important: do not skip the step to let the mixture cool.)
Using an electric mixer, beat cream until soft peaks form. Fold whipped cream gently into cooled sabayon.
Divide your fruit evenly between four mini trifle bowls, then spoon sabayon over the fruit. Garnish with more fruit, and serve immediately.
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