Strawberries with Sabayon

Fraises au Sabayon

Preparation info

  • Serves


    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

THE FRENCH sauce sabayon is fashioned after the Italian zabaglione. In Italy it is made with Marsala, a sweet Italian wine, while in France it is made with a dry white wine and often flavored with an eau-de-vie or liqueur. Sabayon can be served warm, cold, or frozen, and is excellent with both fresh and poached fruit.


  • 2 pints strawberries
  • 3 egg yolks
  • ¼ cup plus


  1. Place the berries in individual glass or crystal compote dishes or goblets.
  2. Bring a saucepan filled with water to a gentle simmer. Place the egg yolks, sugar, and wine in a metal or heatproof glass mixing bowl and set the bowl over the simmering water. (Or use a 2-quart