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In Europe, there’s a similar sauce in every country. In Italy, it’s Zabaglione—in France, it’s Sauce Sabayon. This sauce is so easy, and the ultimate, elegant answer to dress up fresh berries in summer, or as a filling for a cream cake when the seasons call for heavier layers of clothing.


8 egg yolks
1 teaspoon salt
1 cup sugar
Juice of ½ lemon (about 1½ tablespoons)
1 cup of sherry
2 teaspoons brandy
1 cup heavy cream, whipped



  • In the bowl of an electric stand mixer fitted with the whisk attachment on medium speed, beat the egg yolks, salt, sugar, and lemon juice together until they are light, about 5 minutes.

  • Prepare a double boiler over a medium heat and pour the mixture into the top of the double boiler. Add the sherry and brandy and stir the sauce constantly until it’s thick, 10-12 minutes.

  • Cool the egg mixture, remove it to a mixing bowl, and fold in the whipped cream.


Serve over anything!

Sauce sabayon by Alex hitz

Sabayon Sauce

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