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Lemon Sabayon with Fresh Wild Berries Recipe

Lemon Sabayon with Fresh Wild Berries

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on May 05, 2013

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    the marsala overwhelmed the flavor.

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  • on February 14, 2011

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    I altered this recipe in three key points. Substituted another dessert wine, Muscato D'Oro (Robert Mondavi for the marsala, substituted 1/2 cup powdered sugar for the brown sugar and I served this chilled. The key point to everything is WHISK WHISK WHISK and to not let the water in the double boiler get too hot. If it is simmering, your mixture may separate.

    Since I served this chilled I kept whisking the mixture after I took it off the heat. I gradually let it cool, all the while whisking, and ultimately ended up whisking it while the bowl lay in an ice bath. The result was a yogurt-like texture that kept well in the fridge for a few hours. Honestly, I don't know if the constant whisking helped, but it certainly didn't hurt.

    I'm going to try this soon with key lime instead of the lemon. However, this dessert ended up one of the tastiest I've made in a long time, albeit a bit time consuming.

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  • on October 07, 2009

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    Lost copy of this and now I am so please to have access to ways to make a simple and elegant treat for my friends who pride themselves experts

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  • on May 18, 2008

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    On the show Tyler kept switching what exactly this is. I wish he had specified the differences between these.

    For the people who couldnt make this work, the problem is not the recipe. You are either not using enough heat to get your egg whites to curdle or you put in too much liquid. You also have to put all these ingredients together in sequence pretty quickly so that they come together right. Don't wait 10 or 20 minutes between steps. This is pretty straight forward people, but its not easy, as can be said for most French cooking.

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  • on April 09, 2008

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    This is very traditional flavor and really brought me back to when I was a kid in Brooklyn. We prepared it exactaly as shown except for the berries. my personal preferance has always been Spumoni. Thanks Tyler!!

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  • on April 03, 2008

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    To the person who asked about keeping this in the refrigerator over night - I tried this with another recipe and it DID NOT work. It separated and could not be used.

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  • on March 30, 2008

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    I watched Tyler do this on TV and it looked so good so I tried it. It was suppossed to come together after about 10 - 15 minutes. I was still wisking after 45 minutes and never got the fluffy pudding or custard-like consistancy that he had on the show. Mine came out like a very dense sauce that wouldn't even drizzle over the fruit. It did taste good - unusual but good and rich. The work was not worth the result and since it never fluffed up, there wasn't enough to really use as a dessert. I have to wonder about this recipe because the notation at the bottom said that the test kitchen altered the recipe from what Tyler did on the show. If they do that, they should explain why and give an idea of what the end result should be.

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  • on March 30, 2008

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    The recipe turned out just like it was suppose to except the taste. The Marsala flavor overpowered everything else. Maybe I'll try again without the wine.

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  • on March 29, 2008

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    Haven't tried this yet.So my rating was here because I had to put one in. Was wondering if anyone who has made this has made it ahead of time and will it keep in the fridge at least one day or on the day of serving?

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  • on August 26, 2007

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    AFTER MUCH EFFORT IT LOOKED BEAUTIFUL AND WAS VERY CREAMY. HOWEVER THE WINE WAS EXTREMELY OVER POWERING AND THE LEMON JUST ADDED TO THE ODDNESS. WAY TOO MUCH. THE BROWN SUGAR WAS UNIQUE BUT INTERESTING. I THREW IT OUT AND DIDN'T SERVE IT PUT THE BERRIES IN A VANILLA CREME AS THE ONLY GOOD THING ABOUT THE RECIPE WAS THE TITLE AND TEXTURE. SORRY TYLER BUT THIS ONE IS A TOTAL MISS...BETTER LUCK NEXT TIME.

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