Champagne Sabayon

a/k/a Zabaglione. You will stun guests with this one, trust me.

Serves 10-12, depending on the stemware you choose to serve it in


  • 12 egg yolks

  • ¾ cup sugar

  • 1 ½ cup Champagne

  • 2 ½ cups whipped cream (measure volume of cream ONCE it's whipped, not before whipping)

  • 4-6 quart saucepan

  • medium-large stainless steel mixing bowl

  • Fresh figs


Bring 3-4 inches of water to boil in a 4-5 quart saucepan. Reduce to a simmer.

Whisk together yolks, sugar and Champagne in a stainless steel bowl. Set the bowl atop the saucepan, making sure the bottom of the bowl DOES NOT COME IN CONTACT WITH THE SIMMERING WATER. If if does, pour off some of the water and recheck.

Stand by the stove whisking the mixture pretty much constantly for about 10 minutes or until it triples in volume and becomes pale.

Remove from heat and allow to cool to room temperature - gentle whisking every so often will expedite cooling, as will setting the bowl in an ice bath.

Meanwhile, whip the heavy cream until soft peaks form. Gently fold it into the cooled sabayon. Transfer into fluted glasses for service and top with 3-5 quartered fresh figs.

copyright 2008-2014 Katie Fairbank