Champagne sabayon

PUBLISHED : Thursday, 14 June, 2012, 12:00am
UPDATED : Thursday, 14 June, 2012, 12:00am


Making a sabayon requires a strong arm because the sauce needs to be whisked constantly. It can be made with leftover champagne, but it's even nicer if you open a fresh bottle, using part of it for the sabayon and then serving the rest well-chilled as an accompaniment.

If you're in a hurry and only have fridge-cold eggs and champagne (which, for this dessert, should be at room temperature), put the eggs - still in their shell - in a bowl of hot tap water for a few minutes, and pour the champagne into a metal bowl that's been rinsed out with hot water then dried.


6 large egg yolks, at room temperature

1/4 tsp fine sea salt

70 grams granulated sugar

180ml champagne brut, at room temperature

Fresh strawberries, raspberries and blueberries

Rinse the strawberries then dry them with paper towels. Remove the cores then cut them in halves or quarters, depending on their size.

- Don't rinse the raspberries or blueberries because if they're damp, the sauce won't cling to them.

- Put the egg yolks into a bowl and place it over simmering water in a double boiler. The water should not touch the bottom of the bowl and it should stay at a low simmer throughout the entire process; adjust the flame under the pan as needed.

- Add the salt and sugar to the yolks and whisk constantly until dissolved.

- Whisk as you slowly drizzle in the champagne then continue to whisk constantly until the mixture is thick, frothy and pale yellow.

- It's ready when you lift the whisk and the sauce that falls back into the bowl stays on the surface before sinking slowly.

- Remove from the heat.

- Divide the berries between four bowls and spoon over the sauce.

- Serve immediately.