Berries with Sabayon

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Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4 servings
Calories: 312kcal

Ingredients

  • 4 Egg yolks
  • 3/4 cup Sugar
  • 3/4 cup Marsala wine
  • 1 cup Blueberries
  • 1 cup Raspberries
US Customary - Metric

Instructions

  • Bring a small pot of water about halfway filled to a simmer on the stovetop.
  • Separate the egg whites from the yolks using an egg separator or by cracking the eggs (one at a time) into your hand and allowing the egg white to fall through your fingers leaving only the yolk remaining (be careful not to break the yolk before it separates from the egg white.
  • Place the yolks into a stainless steel or glass bowl that is slightly bigger than the pot with the simmering water. You want it to be able to sit in the opening of the pot without touching the water (You can keep the whites in the fridge for another day if you choose and use for breakfast).
  • Add the sugar to the yolks and whisk until the mixture becomes a light yellow color. Then stir in the wine.
  • Place the bowl over the pot of simmering water. Be sure the water does not touch the bottom of the bowl.
  • Keep gently whisking and cook until it thickens (about 5 minutes). Do not overcook, the mixture should not go over 150 degrees F. The whisk should just be able to leave a slight trace in the mixture, then it is done; remove it from the heat.
  • Place the berries into a glass or bowl and pour the sabayon over top; serve immediately.

Video

Nutrition

Calories: 312kcal | Carbohydrates: 53g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 195mg | Sodium: 14mg | Potassium: 135mg | Fiber: 3g | Sugar: 46g | Vitamin A: 280IU | Vitamin C: 11mg | Calcium: 34mg | Iron: 1mg

Berries with Sabayon

No ratings yet
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 servings
Calories 312 kcal

Ingredients
 
 

  • 4 Egg yolks
  • 3/4 cup Sugar
  • 3/4 cup Marsala wine
  • 1 cup Blueberries
  • 1 cup Raspberries

Instructions
 

  • Bring a small pot of water about halfway filled to a simmer on the stovetop.
  • Separate the egg whites from the yolks using an egg separator or by cracking the eggs (one at a time) into your hand and allowing the egg white to fall through your fingers leaving only the yolk remaining (be careful not to break the yolk before it separates from the egg white.
  • Place the yolks into a stainless steel or glass bowl that is slightly bigger than the pot with the simmering water. You want it to be able to sit in the opening of the pot without touching the water (You can keep the whites in the fridge for another day if you choose and use for breakfast).
  • Add the sugar to the yolks and whisk until the mixture becomes a light yellow color. Then stir in the wine.
  • Place the bowl over the pot of simmering water. Be sure the water does not touch the bottom of the bowl.
  • Keep gently whisking and cook until it thickens (about 5 minutes). Do not overcook, the mixture should not go over 150 degrees F. The whisk should just be able to leave a slight trace in the mixture, then it is done; remove it from the heat.
  • Place the berries into a glass or bowl and pour the sabayon over top; serve immediately.

Video

Nutrition

Calories: 312kcalCarbohydrates: 53gProtein: 4gFat: 5gSaturated Fat: 2gCholesterol: 195mgSodium: 14mgPotassium: 135mgFiber: 3gSugar: 46gVitamin A: 280IUVitamin C: 11mgCalcium: 34mgIron: 1mg
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