• Cooking Time: 12
  • Servings:
  • Preparation Time:


Since this is the strawberry season, Strawberries Sabayon is a great dessert when you have friends and/or relatives over for dinner. Although it requires some last minute attention it is well worth the effort.

Bon Appetit!


  • 2 quarts vanilla ice cream
  • 3 pounds fresh strawberries, rinsed and hulled
  • 2 cups sugar
  • 4 tablespoons Grand Manier
  • 12 egg yolks
  • 2/3 cup Marsala wine
  • 2/3 cup dry white wine


  • Advance Work:
  • Spoon approximately 1/2 cup ice cream in 12 large crystal bowls or goblets.
  • Store in freezer until needed.
  • Place strawberries in a large bowl, sprinkle on 1 cup sugar and the Grand Manier.
  • Cover and refrigerate at least 2 hours, turning occasionally.
  • Place egg yolks and 1 cup sugar in top of a large double broiler.
  • Set aside.
  • Measure out the Marsala and white wine.
  • Sabayon Preparation:
  • Beat yolks and sugar with whisk for 2 to 3 minutes, until thick and pale yellow.
  • Pour in the wines; place pan over hot but not boiling water.
  • Beat yolks constantly until you see them begin to foam and rise (about 5 minutes).
  • Keep beating another 3 to 5 minutes until sabayon doubles or more in bulk and becomes qauite thick and airy.
  • Distribute marinated strawberries over the ice cream, spooning some of the strawberry juices.
  • Top with generous portions of warm sabayon and serve immediately.

Categories: Dessert  Ice Cream  Misc. Dessert 
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