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Sabayon with Fresh Fruit

Sabayon with Fresh Fruit This recipe was featured on
"You're the Chef" episode #608.
Buy this episode from WVIA.
Yield: twelve portions


1 c. granulated sugar
6 each egg yolks
1 pt. white wine, dry or sweet
as needed fresh mint sprigs

Combine all three ingredients thoroughly in a stainless steel or non-reactive bowl. Place the egg mixture in the bowl over a water bath set on medium-high heat. Whisk vigorously until egg mixture turns lighter in color, expanding in volume. It will be thick and coat the back of a spoon after about five to seven minutes of cooking.

Pour the thickened mixture over fresh fruit and serve warm, or chill and fold with whipped cream and serve cold.

Garnish with fresh mint if desired.