15 min   2 portions   difficulty

Sabayon with white wine


Step 1

Crack 3 egg and put the yolks into the Tri-Lux conical saucepan

Step 2

Hold on to 1 half egg shell as a way to weigh the other ingredients. (1 half egg shell = 1 cup)

Step 3

Add 3 cups of sugar and 6 cups of sweet white wine

Step 4

Whisk together

Step 5

Put the saucepan on low heat

Step 6

Whisk the sabayon constantly until the mixture swells and thickens into a stable foam. It’s ready when the wires of the whisk start leaving light traces between strokes

Step 7

Immediately take the saucepan off the heat and keep whisking until the sabayon has cooled down

Step 8

Spoon the sabayon into 2 cocktail glasses and decorate with raspberries and blueberries.

Step 9

Finish with a mint sprig and serve


  • 3 egg yolks
  • 3 cups of sugar
  • 6 cups of white wine
  • 6 raspberries
  • 6 blueberries

Utensils you can use for this recipe