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Vermouth Sabayon

Vermouth adds an herbaceous finish to this airy, mousse-like dessert.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: 6 cups

Photography: Bryan Gardner

Source: Martha Stewart Living, March 2016


  • 6 large egg yolks
  • 1/3 cup sugar
  • Coarse salt
  • 1 cup dry vermouth
  • Raspberries, for serving


  1. Put egg yolks, sugar, a pinch of salt, and vermouth in a medium heatproof bowl set over (not in) a pot of simmering water. Whisk constantly until pale and fluffy and quadrupled in volume, about 10 minutes. Serve warm, with fresh fruit, such as raspberries.

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