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Champagne Sabayon


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

Source: Martha Stewart Weddings, Winter 2006


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


  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.

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