Savarin with Grand Marnier Sabayon and Mixed Berries

Preparation info
  • Serves


    • Difficulty


Appears in

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.


Savarin dough

  • teaspoons dry yeast
  • 2 tablespoons water


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