Savarin with Grand Marnier Sabayon and Mixed Berries

Name: Savarin with Grand Marnier Sabayon and Mixed Berries
Yield: Serves 8
Ingredients: ¼ teaspoon salt; 1 cup flour; 2½ ounces soft sweet butter; 2 tablespoons warm milk; 2 large eggs; 2 tablespoons water; 1½ teaspoons sugar; 1½ teaspoons dry yeast

Preparation info

Serves
8

Difficulty
Medium

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

About

Named for Brillat-Savarin, this classic dessert is seldom made nowadays, but its versatility will never go out of style. During winter serve the savarins warm with warm apples and cider sabayon.

Ingredients

Savarin dough

1½ teaspoons dry yeast
2 tablespoons water
1½

Dessert
Cake
Vegetarian
Winter

Method

To make the savarin

Mix the yeast and the water in the bowl of an electric mixer using the paddle attachment on low speed. Stir in the sugar and let stand for 10 minutes. Add the warmed milk and then the eggs, mixing on low speed until incorporated. Add the flour and beat just until smooth.

Transfer the dough to a stainless steel bowl, cover, and le