Savarin with Grand Marnier Sabayon and Mixed Berries


Preparation info

  • Difficulty


  • Serves


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.


Savarin dough

  • teaspoons dry yeast
  • 2 tablespoons water
  • teaspoons sugar
  • 2 tablespoons warm milk
  • 2 large eggs
  • 1 cup flour
  • ounces soft sweet butter
  • ¼ teaspoon salt


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 let rise for 2 to 4 hours, until doubled.

Place the dough in an electric mixer. Using the paddle attachment, add the soft butter and salt. Mix until the butter is completely incorporated. Transfer the dough to a stainless steel bowl and let it rise until doubled. (As this point the dough may be refrigerated and allowed to rise overnight.)

Butter the savarin molds or ring mold. Press the dough into the mold(s). The dough will be sticky, and is easier to work with if you coat your fingertips with butter. Cover the mold(s) with a pan or bowl, giving them enough clearance so that they can double in volume. Let rise for 1 to 2 hours, until doubled.

Preheat the oven to 350 degrees.

Bake the savarin(s) for 15 to 20 minutes, until light brown.

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