• Cooking Time:
  • Servings:
  • Preparation Time:


Recipe from Chrystal Schivell, a friend from Early Warrenville days.

Chrystal’s Sabayon is a lighter version than Jean’s (see separate recipe).

Fold the stiffly beaten egg whites into the custard when cooked.


  • 8 egg yolks
  • 1/2 C powdered sugar
  • 1 C Marsala wine
  • Pinch lemon peel
  • 3 egg whites, beaten stiff


  • With wire whisk, mix sugar and egg yolks in double boiler top.
  • Add wine slowly, while mixing well.
  • Cook over just boiling water, beating constantly with whisk until it is a custard of almost whipped cream consistency.
  • Cool custard slightly.
  • Gently fold in 3 stiffly beaten egg whites.

Author Credit: Chrystal Schivell

© 2006-2017 BakeSpace, Inc. All Rights Reserved