Champagne Sabayon

Preparation info
  • Yield

    5 cups

    • Difficulty


Appears in

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
  • <


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