Say hello to my ultimate summer dessert 🙂 Fresh Berries with Prosecco wine Sabayon Recipe
What is Sabayon?
Sabayon is the French name for zabaglione, a airy mousse-like Italian dessert. I am pretty sure you will assume that this fancy French named dessert is quite complicated to make. Who wouldn’t?! I know, I did.
Well, it turns out, it is so easy to make it. I am not kidding you.
Ingredients for Prosecco Wine Sabayon
This easy, no bake summer dessert recipe only requires 3 ingredients, that I am sure you already have in your fridge/pantry:
- sugar and
- Prosecco wine (or any other type of wine or champagne)
How to Make Sabayon with Fresh Berries
It is really easy to make this custardy Italian sauce. All you have to do is whisk egg yolks, sugar and your choice of wine over low simmering water until the egg mixture thicken, to get to that light mousse consistency (be careful not to scramble it).
Here is one thing that I love about this easy summer dessert!
It can be paired with fresh fruit and a touch of crushed biscuits to make the perfect no bake sweet treat.
You want another one? I actually couldn’t stop eating it 🙂 These 2 glasses you see in the photo were devoured by me…and there was a third one, that didn’t make it to the picture…I know, don’t say it! Just try it!
- 1/2 lb mixed fresh berries
- 2 egg yolks
- 150 ml Prosecco or your choice of sparkling juice
- 1 tablespoon sugar
- 6 biscuits crushed into crumbs
- Make sure you have 4 nice glasses or bowls to serve the fruits and sabayon in. Then fill a saucepan half-full with water over medium heat and bring to a simmer.
- Place all the sabayon ingredients in a medium stainless steel bowl and whisk until well combined. Place the bowl over the saucepan and continue to whisk until the sauce is thick and doubled in volume, 3 to 5 minutes. The sauce should be thick enough so that it will support a ribbon of sauce trailing off the end of the spoon when lifted.
- Then add a layer of crushed biscuits at the bottom of each glass, pop the fruit inside and spoon some of the sabayon over each one. Sprinkle some more crushed biscuits and serve.
This recipes is adapted. Original recipe by Sophie Michell.