Summer Berries in Warm Sabayon Glaze

Jul 1, 2008 at 3:00 a.m. ET

Sabayon (known in Italy as zabaglione) is a light, whipped version of a sweet custard. It makes the perfect accompaniment to fresh summer raspberries, strawberries and/or blueberries!


Arrange in cups:
6 cups mixed summer fruit

For the Sabayon, whisk together over pan of hot water:
6 egg yolks
1/3 cup vanilla sugar
1/2 cup liqueur, such as Cointreau, kirsch or Grand Marnier*
1 strip of lemon rind


Arrange fruit in four individual dishes. Beat egg yolks in a large bowl with vanilla sugar until thick and pale. (If you can't find vanilla sugar, use superfine granulated sugar and add 1/2 tsp. vanilla to the mixture.) Gradually whisk in liqueur or juice and lemon rind. Place mixture in a double saucepan or stand the bowl over a pan of hot water. Whisk constantly until thick, fluffy and pale. (When the whisk is lifted out of the mixture it should leave a trail that lasts for 2-3 seconds.) Pour equal amounts of the sauce into each dish on top of the berries. * Note: If you don't want to use alcohol, use pure fruit juice such as grape, mango or apricot.

Courtesy of Iowa Egg Council