Recipe courtesy of Paula Deen
1 hr 20 min
10 min
about 8 servings



In the top of a double boiler or in a heavy-bottomed saucepan, beat egg yolks with sugar, salt, and sherry. Beat until smooth. Cook for 8 to 10 minutes or until sauce thickens, stirring constantly. Remove from heat and let cool completely. In the bowl of a mixer, whip cream until it holds peaks. When sauce has cooled completely, gently fold in whipped cream. Serve over chilled, drained pears for a quick and easy cool dessert.


Apple and Pear Crisp

Recipe courtesy of Ina Garten

Black Walnut and Almond Cake with Eiswein Sabayon and Vanilla Bean Caramel Pear Skewers

Recipe courtesy of Inniskillin Winery

Champagne Sabayon

Recipe courtesy of Susan Spicer

Coffee Sabayon

Recipe courtesy of Michele Urvater

Grapefruit Sabayon Gratin

Recipe courtesy of Gourmet Magazine

Phyllo Berry Sabayon Tart

Recipe courtesy of Stacie Pierce

Single Malt Scotch Sabayon

Recipe courtesy of David Rosengarten

Tangy Sabayon Sauce

Recipe courtesy of Melissa d'Arabian

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking