Sabayon

1. 1

   Beat egg yolks and honey together in top of a double boiler over a low heat until mixture is pale.

2. 2

   Using a small saucepan bring cream to a boil, then add cream gradually to egg mixture stirring to blend, continue cooking and stirring until mixture coats the spoon then remove it from the heat.

3. 3

   Stir in vanilla and amaretto liqueur.

4. 4

   Serve warm or refrigerate covering with wax paper to prevent skin from forming.

5. 5

   Slice bananas into 4 serving dishes and pour sauce over it.

* Per serving · 4 servings · Values may vary.

No additional tips available.