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Berries with Warm Sherry Sabayon


Sherry is used to coat fresh berries, then mixed into a rich sabayon for a decadent topping.


Source: Martha Stewart Living, May 1997


  • 5 tablespoons sugar
  • 1/3 cup plus 2 tablespoons dry sherry
  • 1 pint mixed berries, such as blueberries, raspberries, and strawberries, hulled and quartered if necessary (Choose the ripest and sweetest berries available.)
  • 3 large egg yolks


  1. Sprinkle 2 tablespoons sugar and 2 tablespoons sherry over berries; let stand, tossing gently once or twice, for about 30 minutes.

  2. Combine remaining 3 tablespoons sugar, 1/3 cup sherry, and egg yolks in a small bowl; whisk together. Set bowl over pan of simmering water, and continue whisking until tripled in volume, frothy, and warm to the touch, 6 to 8 minutes. Serve berries and sabayon together.

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