Fresh berries with sabayon sauce

Fresh berries with sabayon sauce


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A French adaptation of the classic Italian dessert, zabaglione, sabayon is always served as a sauce and here it with strawberries and raspberries.

Pat Alburey

Serves: 4 

  • 1 punnet strawberries or blueberries
  • 1 punnet raspberries
  • 3 egg yolks
  • 1/3 cup caster sugar
  • ½ cup brandy, rum or orange-flavoured liqueur like Cointreau

Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Hull the berries, if needed, and divide between four bowls.
  2. Beat the egg yolks and caster sugar in the top half of a double boiler, over gently simmering water, for 2–3 minutes, until creamy.
  3. Beating continuously, add the brandy, rum or liqueur in a thin steady stream. Continue to beat for 10–12 minutes, until the sauce is thick. Remove from the heat.
  4. Spoon the sauce over the berries and serve immediately.


You can serve this dessert on its own, or accompany it with crisp biscuits like biscotti


good source of vitamins A, B group and C.


If you do not have a double boiler, the sabayon can be made in a heatproof bowl placed over a saucepan of gently simmering water. Make sure no water splashes into the bowl.

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