Cold Orange Sabayo

The sabayon must be whisked over ice after it is cooked, or while cooling it will separate. If chilled as instructed here, it will last for up to 3 days in the refrigerator. It can be used as a sauce, or served as a dessert by itself with cookies.


  • 6 egg yolks
  • ¼ cup orange Muscat wine
  • 3 tablespoons sugar
  • 1 tablespoon Grand Marnier liqueur
  • small pinch salt


Put all the ingredients in a mixing bowl (or preferably a copper zabaglione bowl) over simmering water, and whisk vigorously until the egg mixture foams, thickens, and forms a firm peak.

Immediately place the bowl into another larger bowl filled with ice and water, and whisk vigorously until cold. Serve at once or store in a covered container in the refrigerator until needed.