Recipe courtesy of Terrance Brennan

Sabayon of Muscat de Beaumes de Venise with Fresh Berries

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 1 hr 15 min
  • Yield: 4 servings
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4 large egg yolks, at room temperature

1/2 cup granulated sugar

3/4 cup Muscat de Beaumes-de-Venise, at room temperature

1 teaspoon grated orange zest

1 1/4 cups mixed fresh berries, such as blueberries, raspberries, and blackberries

4 mint sprigs, for garnish


  1. Place the yolks in a medium, heatproof bowl. Gradually whisk in the sugar and whisk until the mixture is thick enough to form a thick ribbon when the whisk is lifted, about 2 minutes. Beat in the Muscat and orange zest. Place the bowl over a pot of simmering water. Whisking constantly, cook until the sabayon is warm and doubles in volume, about 8 minutes. Pour into 4 wine glasses. Refrigerate until chilled, about 1 hour. To serve, spoon the berries over each serving, and garnish with a mint sprig.
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