Sabayon with red fruits

Sabayon originally hails from Italy where it is made from white wine added to beaten egg yolks. You can add flavourings or fruit and enjoy it hot or warm. Here’s a delicious recipe for red fruit sabayon.



Electric whip 1 large mixing bowl 4 ramekins


Sabayon with red fruits:

2 egg yolks

40 g sugar

1 sachet of La Patelière organic vanilla sugar

1 tbs of alcohol (white wine, Grand Marnier, Marsala, etc.)

50 ml of full-fat single cream

A mix of fresh or frozen red fruits (raspberries, strawberries, blueberries, blackberries, cherries, etc.

Top tip

to ensure success every time, after beating your egg and sugar mix until it becomes pale and fluffy, add a pinch of flour and your chosen alcohol. This helps the mixture bind more easily!


Let's get baking!

1. Recipe for sabayon with red fruits:

Beat the egg yolks with the vanilla sugar until the mix becomes pale and fluffy.

Add the Kirsch flavouring and continue to beat the mix with an electric whisk until it turns very pale and frothy.

Add the single cream.

Place a spoonful of the cream in the bottom of the ramekins. Add a layer of fruit and top with the remaining cream.

Bake at 180°C in a preheated oven for around 10 minutes. Serve warm.

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