Champagne Sabayon

Preparation info

  • Difficulty


  • Yield

    5 cups

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Sabayon is a Stars staple. We always have several flavors around to be used on a moments notice. It is imperative that the sabayon be whisked over ice until it is completely cold. It can be made a day ahead.

Note the variations for other flavors of sabayon.


  • 8 large egg yolks
  • ½ cup sugar
  • Pinch salt
  • ¾ cup Champagne
  • 1 cup heavy (whipping) cream


Combine the egg yolks, sugar, and salt in a large stainless steel bowl. Whisk in the Champagne.

Fill a large bowl one quarter full of ice water and set aside. Place the first bowl over a pot of boiling water and whisk the egg mixture vigorously for about 5 minutes, until it is thick and tripled in volume. The sabayon should mound slightly when dropped from the whisk. Immediately put the bowl over the ice bath and whisk until cold.

Pour the cream into the bowl of an electric mixer. With the whisk attachment, whip on high speed until soft peaks form. Fold the cream into the sabayon.

Refrigerate until ready to use.

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