Ingredients
Makes 6 to 8 servings
For thesabayon
For the whipped cream (for the glazed version)
Special equipment:
Preparing the strawberries:
Step 1
About an hour before serving the dessert, rinse the strawberries (stems on) and drain them on paper towels. Slice off the stems and halve or quarter the strawberries lengthwise, depending on size, into a bowl. Sprinkle over the sugar and the lemon juice; fold gently together to blend well. Taste a strawberry, add more sugar or lemon juice if needed, and set aside to macerate.
Whipping the sabayon:
Step 2
If you want to serve the sabayon warm, make it at the last minute. If you want to glaze the sabayon under the broiler, or make it ahead of time to serve chilled, have ready a large bowl (larger than the one in which you whip the sauce) partly filled with ice cubes.
Step 3
Whisk to blend the yolks, Marsala, and sugar in the stainless-steel bowl. Rest the bowl in the saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed. Taste the sauce — the sabayon should never get so hot that you can't stick your very clean finger in it — and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool.
Serving:
Step 4
Spoon a portion of strawberries — 1/2 cup or more — into each goblet or glass, and top with 1/3 to 1/2 cup of warm or cool sabayon. Or put the sauce in the glass first, then the strawberries.
Variation: Strawberries Glazed with Sabayon
Step 5
Cool the sabayon to room temperature. Whip the cream and sugar until soft peaks form, and fold the cream into the sabayon with a rubber spatula.
Step 6
Turn on the broiler. Spread the strawberries in the baking dish in one layer (or in individual dishes). Spoon the sauce over the berries so they are completely covered and set the dish under the broiler, 5 to 6 inches from the heat. With the door open — so you can watch carefully — broil for a minute or two, turning the dish as needed to glaze evenly, until the top of the sabayon is nicely browned and slightly crusted. Serve right away.
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Reviews (21)
Back to TopThis was perfect! I modified slightly and used brandy, serving over orange supremes and sour cherries - a riff on a traditional Wisconsin Brandy Old-Fashioned cocktail - got nothing but RAVE reviews! Will definitely be making again!
stephanie_warren1984
Waukesha, WI
12/27/2016
This is an excellent classic Sabayon recipe. While I am generally a fan of warm Sabayon, the cold version works extremely well and allows one to avoid last minute prep. Even more so than usual, it is critical to use a very good quality spirit with this -- "cooking" sherry will taste awful. Only use a spirit you would enjoy sipping. The sauce while light in texture is robustly flavored, so I think that this serves 8 nicely.
AlexHill
San Francisco
3/23/2015
Have now also tried Martinelli's sparkling apple juice and Tait Farms cherry shrub ( 4 tbsp diluted with seltzer to make 1 cup). Both yielding fine results and demonstrating the versatility of Sabayon as an accompaniment to variety of dishes.
halikhan
New Jersey
9/8/2009
A most excellent confection. Since I do not do wine under any circumstances I substitued Welch's white grape juice with stellar effect.
halikhan
New Jersey
8/27/2009
At L'Olivier in Serviers, France, the chef used sabayon sauce over very thinly sliced fresh peaches srranged in a spiral on a square plate. He sprinkled powdered sugar over all. I took pictures!
Anonymous
La Quinta
10/31/2008
Great receipe to have in your collection. Made one change used prosseco instead of port or sherry used it for a b'day dessert. Prossecco was great subtle but just perfect
Anonymous
paris, France
3/26/2006
Did not really enjoy the flavor. The wine flavor was too much for me.
Anonymous
nj
3/17/2006
I love this recipe. First time trying and making it. Will make it again. I did add 1 tsp of vanilla extract using Marsala wine. My friends loved this dessert and was a hit at the dinner party
slinkykitty
Toronto, ON
5/16/2005
Wonderful flavor and texture, and lovely paired with strawberries. My only revervation is that even after cooking, the mousse tasted waaaaay to alchoholic; I'd prefer a hint rather than a full flavor that knocks you over. Otherwise, an elegant, easy dessert.
Fifi
San Francisco
3/21/2005
Truly a simple and delicious recipe! I made this for a celebration with my husband and we were both very pleased with the result. I took goblets and filled with freshly whipped cream, sherry sabayon and macerated strawberries & raspberries. It was not only a beautiful presentation but also a delicious way to end the meal.
Anonymous
Highland Park, IL
8/15/2004
Fantastic dessert. Easy(took just 15 minutes for non-glazed version) and relatively healty. I used port and strawberries but next time I will try mixed berries and marsala/ madeira. Really impressive.
Anonymous
Cologne, Germany
6/21/2004
Hello SLC! This dessert is MY favorite--from Market Street Grill in Salt Lake. My brother and I have been searching for the recipe since we make a yearly pilgrimages just to savor this tantalizing dessert together! I'm surprising him with this recipe for his special graduation celebration and he is going to die! This recipe is easy, straightforward. TWO TIPS: use mixed berries-- strawberries, golden raspberries, red raspberries, blueberries and blackberries--it makes for a beautiful & colorful presentation. Add small scoops of vanilla ice cream to blend with the creamy sauce.
Anonymous
New York City, NY
3/13/2004
Cheers to cook in Decatur!!! Well said. Some people are blissfully ignorant. Excellent recipe from one of the masters of cusine. Tradition speaks for itself.
Northampton Ma.
4/19/2003
A full, rich taste when made with port wine. I used a tawny Australian port. Served warm over raspberries, blackberries and blueberries.
Anonymous
Metro Atlanta, GA
3/10/2002
Very simple but very good. The combination of the juice from the strawberries and Sabayon is excellent.
Anonymous
Bloomfield, NJ
11/3/2001
