With the bounty of fresh berries this time of year – take your pick: Raspberries, blackberries or strawberries- any one would be perfect with the sabayon sauce.
- 2 pints berries, washed and drained
Sabayan Sauce
- 4 egg yolks
- 2 tbsp. sugar
- 1/4 cup Chambord or Creme de Framboise
- 1/3 cup heavy whipped cream
In the top of a double boiler with an electric mixer, on medium speed, beat the yolks until thick. Gradually beat in the sugar until light and soft peaks form.
Place the top of the double boiler over simmering water (not touching the bottom of the top pot) slowly beat in the liqueur until it becomes fluffy and the mixture forms mounds (about 5 minutes).
Remove from the heat and set the pot in ice water. Beat this mixture until it becomes cool. Gently fold in the whipped cream.
Refrigerate sauce, covered, until ready to serve.
In your prettiest dessert bowls, place berries (equally of course) . Take the sauce from the refrigerator and give it a stir. Pour over the fruit. To make up for the lack of calories – ha! serve with some shortbread cookies.
Oh, my goodness this is soooooo yummy!
