No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Sabayon (called zabaglione in Italy) can be served over cake, ice cream, or fruit; it is a lovely way to dress up a simple white cake.

  • yield: Makes enough for 12 to 14 slices cake


  • 6 egg yolks
  • 1/2 cup sugar
  • 1 cup champagne


  1. Step 1

    Put yolks, sugar, and Champagne in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until hot and thick, 3 to 4 minutes. Attach bowl to mixer fitted with the whisk attachment. Beat on high speed until cooled and tripled in volume, about 5 minutes.

Martha Stewart Weddings, Winter

Reviews (1)

  • 11 Feb, 2009

    which kind of sugar is used for this?