Lemon sabayonette with fresh berries

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in
Summer: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

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.



  • 3 eggs
  • 120 g (4 oz) caster sugar


  1. 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