Sabayon with liqueur
1 serving
15 minutes
Sabayon with liqueur is an exquisite dessert from Italy that embodies tenderness and lightness. It is a velvety cream made from egg yolks whipped with sugar and aromatic Baileys liqueur, adding warm caramel-vanilla notes to the dish. Legend has it that sabayon appeared in the 16th century and has since remained one of the favorite desserts of European cuisine. Served over chilled berries, it creates a perfect balance between the rich sweetness of the cream and the refreshing tartness of the fruits. This dessert can be enjoyed warm or chilled, making it a versatile treat for a romantic dinner or festive gathering.
1
If desired, sprinkle frozen berries/fruits with sugar, cover with film, and send to the refrigerator.
- Frozen berries: to taste
- Sugar: 4 tablespoons
2
Put a pot of water to boil. In a heatproof bowl, separate the yolks, add sugar and liqueur. Whisk until smooth.
- Egg yolk: 4 pieces
- Sugar: 4 tablespoons
- Baileys Irish Cream: 60 ml
3
When the water boils, place the bowl with the yolks over a water bath. The heat should be medium; the bowl should not touch the water. Whisk actively.
4
It will take 5 minutes. Place the berries at the bottom of the glass and pour warm cream on top. It can be consumed either warm or cold.
- Frozen berries: to taste
