This classic sabayon is an easy, elegant dessert cream made with mascarpone, rich egg yolks and fluffy egg whites, lightly sweetened with sugar. It’s delicious served on its own, layered into tiramisu, or spooned over these spiced poached pears for a festive finish. A simple recipe that feels special with very little effort.
Serve as part of this alternative gluten free Christmas menu and wow your guests this holiday season!
Ingredients needed to make classic sabayon
Serves 6-8
- 2 eggs, yolks and whites separated
- pinch of salt
- 250g mascarpone
- 80g sugar (or less if you prefer)
How to make this classic sabayon
In a stand mixer (or with a hand-held mixer), whisk the egg whites with a pinch of salt until they form stiff peaks.
In a separate bowl, whisk together the sugar and egg yolks until pale. Add the mascarpone and continue whisking until smooth.
Gently fold the egg whites into the mascarpone mixture, taking care not to deflate them.
Serving suggestions:
Serve with these spiced poached pears for a simple but elegant dessert. This cream also makes an excellent base for tiramisu, or enjoy it on its own — it’s absolutely delicious.
Make ahead options:
This sabayon is best served on the day it is made, as it can separate if refrigerated for too long. Make it up to a few hours ahead and keep chilled until serving.
If you’re looking for another Christmas dessert alternative, try this refreshing Sugar Free Raspberry Sorbet.
Classic Sabayon
Ingredients
- 2 eggs yolks and whites separated
- pinch of salt
- 250 g mascarpone
- 80 g sugar or less if you prefer
Instructions
- In a stand mixer (or with a hand-held mixer), whisk the egg whites with a pinch of salt until they form stiff peaks.
- In a separate bowl, whisk together the sugar and egg yolks until pale. Add the mascarpone and continue whisking until smooth.
- Gently fold the egg whites into the mascarpone mixture, taking care not to deflate them.
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