Sabayon Niçois

Nice’s Own Sabayon

This is delicious served with Gâteau aux Fruits, Semoules aux Fruits Confits, or Soupirs aux Amandes. If you serve it by itself, pour it into tall glasses.


  • 6 egg yolks, beaten
  • ½ cup sugar
  • juice and grated rind of 1 lemon
  • 1 cup white wine, sherry, port, Marsala, or a mixture of dark rum and water


In a bowl, beat the egg yolks and the sugar with an eggbeater. When the mixture turns pale and frothy, add lemon juice, grated lemon rind, and the wine and beat for 1 minute. Place the bowl over a pan of hot water and cook for 8 to 10 minutes, stirring constantly with a wire whisk or a fork. The mixture will thicken and become creamy. Don’t overcook or it will curdle.

Pour into a warm bowl or into individual cups. Serve at room temperature—not chilled.