Orange Sabayon with Berries
Sabayon is a light, foamy custard sauce. It is traditionally made with Marsala wine, but this recipe replaces it with orange juice. You may also add a dash of Marsala. Sabayon can be served chilled or warm. It can also be enriched and stabilized by folding whipped cream into the chilled version.
Serves: 8Hands-on: 15 minutesTotal: 35 minutesDifficulty: Medium
- 6 egg yolks
- ½ cup sugar
- 1 cup fresh orange juice
- 1 cup sliced strawberries
- 1 cup raspberries
- 1 cup blueberries
- Whisk the egg yolks and sugar in a metal or glass bowl set over simmering water until the mixture is combined and warm. Whip the orange juice into the yolk mixture ¼ cup at a time. It is important to keep beating so the yolks don’t overcook and curdle.
- When all of the juice has been incorporated, keep whisking until the mixture is very pale yellow and thick enough that if you run your finger through it the mark should remain. This is the ribbon stage. The mixture will have expanded a lot in volume. Remove from heat, and store the sabayon in the refrigerator until it cools completely, at least 1 hour. Whisk occasionally while it is cooling to help retain the volume.
- Divide berries evenly among 8 dessert cups and spoon the chilled sabayon on top.