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Sauternes Sabayon

Rich yet airy, this smooth dessert gets its lift from the whipped cream.

  • Servings: 24
  • Yield: Makes 6 cups

Source: Martha Stewart Weddings, Spring 2009


  • 8 large egg yolks
  • 1/2 cup sugar
  • 1/2 cup plus 2 tablespoons Sauternes (or other sweet dessert wine)
  • 2 cups heavy cream, cold
  • Fruit, for serving


  1. Prepare an ice-water bath. Whisk together yolks and sugar in a heatproof medium bowl set over a pan of simmering water. Add Sauternes, and whisk constantly, occasionally removing the bowl from the pan to prevent the mixture from becoming too hot and the yolks from curdling, until the mixture has thickened, about 4 minutes. (The whisk should leave a trail when pulled through mixture.) Place bottom of bowl in ice-water bath, and let cool, whisking occasionally, about 10 minutes.
  2. Whisk cream in a medium bowl until medium-soft peaks form. Fold cream into yolk mixture. Serve immediately, or cover with plastic wrap and refrigerate for up to 2 hours. Serve spooned over fruit.

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