Pound Cake with Fresh Strawberries and Balsamic Sabayon – a delicious recipe with golden brown sugar, water, egg yolks, balsamic vinegar, chilled whipping cream, baskets strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine first 3 ingredients and 2 tablespoons vinegar in medium stainless steel bowl.
2
Set bowl over pan of simmering water (do not allow bowl to touch water).
3
Whisk until sabayon triples in volume and thermometer registers 160F, 4 minutes.
4
Place bowl over larger bowl filled with ice and water; whisk sabayon until cool.
5
Beat cream in another medium bowl to soft peaks.
6
Add sabayon and fold together.
7
Cover and refrigerate sabayon.
8
Puree 3/4 cup quartered berries with 2 tablespoons sugar and remaining 1 tablespoon balsamic vinegar in processor.
9
Pour puree into large bowl.
10
Add remaining berries and toss to coat.
11
Arrange 3 thin cake slices on each of 6 plates.
12
Spoon berry mixture alongside.
13
Top with sabayon and serve.
388
kcal
Calories
21
g
Fat
38
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 /4 cup (packed) golden brown sugar, 1/4 cup water, 4 large egg yolks, 3 tablespoons balsamic vinegar, and more.
Yes, Pound Cake with Fresh Strawberries and Balsamic Sabayon falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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