No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Serve sabayon with fresh berries or topped with whole roasted chestnuts. Chocolate Straws make an elegant garnish.

  • Servings: 8

Source: Martha Stewart Living, December/January 1998/1999


  • 5 large egg yolks
  • Pinch of salt
  • 1/4 cup plus 2 tablespoons sugar
  • 1 cup Muscat de Beaumes-de-Venise, a sweet French dessert wine
  • 3/4 cup heavy cream
  • 2 teaspoons freshly squeezed lemon juice


  1. Prepare a large ice bath, and set aside. Fill a medium saucepan with 2 inches water. Set over medium heat, and bring to simmer.

  2. In a large stainless-steel bowl, whisk together egg yolks, salt, and sugar until very pale. Add Muscat; whisk to combine.

  3. Place bowl over a pan of simmering water, and whisk until mixture has thickened and has tripled in volume, 8 to 10 minutes. Remove mixture from heat, and immediately transfer to ice bath. Whisk until chilled.

  4. In a large chilled bowl, whip cream until soft peaks form. Add lemon juice, and fold the whipped cream into the chilled sabayon. Serve immediately.

Related Topics