Sabayon Recipe
Published August 29, 2024. This post may contain affiliate links. Please read my disclosure policy.
This easy-to-make Sabayon Recipe is a classic sweet dessert custard sauce that is incredibly delicious and comes together in minutes. Once you try this, you will be blown away by the fun flavors.
I love a good sweet treat right after a meal or breakfast. If you’ve got a serious sweet tooth, try out my Authentic Beignets or my Sopapilla recipe.
Sabayon
Sabayon is a sweet dessert egg yolk-based sauce with sugar and wine that is whisked and heated in a double boiler until it becomes thick. It is the French version of the Italian zabaglione, which traditionally uses marsala instead of wine. The original sauce is said to have originated in the 16th century.
This sauce can be served over bread pudding, pie, or fresh berries. Its unique tangy-sweet flavor dramatically enhances the taste of anything it’s added to. I enjoy this the most with fresh strawberries.
Ingredients and Substitutions
- Eggs – Large eggs that are room temperature or chilled will work.
- Sugar – Regular granulated sugar is all that’s needed. You could also use castor sugar.
- Wine – Any dry white wine like chardonnay, sauvignon Blanc, or Pinot Grigio is good.
- Berries – I like adding this to strawberries, but it’s also delicious over blue, black, or raspberries.
How to Make Sabayon Sauce
Separate the egg yolks from the egg whites and add the yolks to a large metal bowl. You can use the egg whites in an omelette or for meringue.
Whisk the egg yolks vigorously for 1 to 2 minutes or until they become foamy.
Next, whisk in the sugar and wine until incorporated.
Place the bowl over a double boiler on medium heat and vigorously whisk until it becomes very thick, which takes about 4 to 5 minutes.
Immediately serve the warm sauce over top fresh berries.
Make-Ahead and Storage
Make-Ahead: For freshness, this is meant to be served immediately. However, you can make this and keep it covered for up to 30 minutes before serving.
How to Store: Store this covered in the refrigerator for 2 days. This will not freeze well.
How to Reheat: It is best to serve this cold as reheating it will cause it to break.
Chef Notes + Tips
- A double boiler is where a bowl or a fitted pot is placed on another pot a quarter of the way filled with simmering water. This technique is used to gently heat sensitive foods like custards or sauces so that the eggs don’t scramble. It is also good for heating chocolate.
- You can use electric hand beaters if you’d like.
- I always know the sauce is done when I can make a figure 8 out of it, and it briefly holds the number shape before dissolving into the sabayon.
- If you want to serve this cold, dissolve ¼ teaspoons of gelatin into the wine. Cook the recipe as presented here, and then chill the sabayon until cold.
More Dessert Topping Recipes
Sabayon Recipe
Ingredients
- 4 large egg yolks
- ¾ cup granulated sugar
- ¾ cup dry white wine
Instructions
- Separate the egg yolks from the egg whites and add the yolks to a large metal bowl. You can use the egg whites in an omelette or for meringue.
- Whisk the egg yolks vigorously for 1 to 2 minutes or until they become foamy.
- Next, whisk in the sugar and wine until incorporated.
- Place the bowl over a double boiler on medium heat and vigorously whisk until it becomes very thick, which takes about 4 to 5 minutes.
- Immediately serve the warm sauce over top fresh berries.