Culinary Institute of America

Raspberry Sabayon

Preparation info
  • Makes

    32 fl oz

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Egg yolks 9

Method

  1. Combine the egg yolks, sugar, and liqueur in the bowl of a mixer and whisk until thoroughly blended. Place the bowl over simmering water and whisk constantly until the mixture is thickened and very foamy and has reached approximately 180°F/82°C.
  2. Transfer the bowl to the mixer and whip with the whip attachment on high speed until cool.
  3. Whip the cream t