Light Sabayonwith Fresh Berries
- 35 min
- Serves 6
- 8 ingredients
15 minutes to prep, 20 to cook. An airy Italian sabayon brightened with Vin Santo, paired with a medley of fresh berries. The light, frothy custard coats the fruit for a refreshing and elegant dessert.
Free. No account needed.
Method
Combine the egg yolks, caster sugar, and Vin Santo in a heat‑proof bowl.
Whisk the mixture until it becomes light and aerated.
Kitchen notes · Added by ReelsMeals: The mixture looks light and aerated. Whisk until air is incorporated throughout.
Place the bowl over a bain‑marie and gently heat, stirring constantly, until the mixture reaches 149°F.
Transfer the bowl to a stand mixer and whisk on full speed until the sabayon has doubled in volume and is thick and glossy.
Transfer the sabayon to a container lined with cling film or to a piping bag and set aside.
In a separate bowl, toss the blueberries, cherries, raspberries, and strawberries with a small amount of icing sugar and let them macerate for 10 minutes.
Kitchen notes · Added by ReelsMeals: The fruit releases juice and looks lightly coated. Toss gently so the berries stay intact.
Arrange the macerated fruit on serving plates, pipe or spoon the sabayon over the fruit, and place under a hot grill for a brief moment to lightly color the surface.
Kitchen notes · Added by ReelsMeals: The surface is lightly colored. Keep the grilling brief so the fruit and sabayon remain distinct.
Serve the dessert immediately.
Tips while you cook
- Aerate before heating
- Whisk the egg yolks, caster sugar and Vin Santo until the mixture is light and aerated before placing it over the bain‑marie.
- Monitor temperature while heating
- Heat the bowl over a bain‑marie, stirring constantly, and stop when the mixture reaches 65 °C.
- Double the volume in the mixer
- After heating, whisk the sabayon on full speed in a stand mixer until it has doubled in volume and is glossy.
- Macerate berries before serving
- Toss the berries with a small amount of icing sugar and let them macerate for 10 minutes before arranging on plates.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
Made it?
Tap a star to rate it. Ratings help other cooks decide what to make next.
Rate this recipe
Watch Adam Byatt make it. The video loads from Instagram when you tap.
Adam Byatt made this.
The recipe comes from Adam Byatt’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
Are you Adam Byatt and want this changed? Email [email protected].
Share or print it
Credit or embed it on your own site
More dessert recipes
Salted Caramel Pecan Lace Cups
Plates of Passion · 45 min
Butter Pecan Sticky Toffee Pudding
Rosie Brown · 45 min
Fall Sweet Potato Cream Cheese Cake
Allrecipes · 55 min
Chocolate Cake
Juliette Henry · 50 min
Saved hundreds of reels like this one? ReelsMeals brings your whole Instagram saved folder into one cookbook. See how
What cooks said
No comments yet. Cooked it? Be the first to say how it went.