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Lemon sabayonette with fresh berries
Preparation info
- Serves
4–6
- Difficulty
Complex
- Ready in
2 hr 30
Appears in
Published 1998
The name of this superb dessert is derived from the Trench word for ‘zabaglione’. Like a true zabaglione, a sabayonette is best served on the day it is made.
Ingredients
Sabayonette
3 120 g 4 oz
Method
- To make the sabayonette, half fill a large pan with water and heat until simmering. Have ready a heatproof bowl that will fit over the pan without touching the water. Place the eggs, sugar and lemon juice in the bowl and set it over the simmering water. Whisk until foamy, then constantly whisk for 20–25 minutes, or until the mixture is thick and light yellow and leaves a tr
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