Strawberries With Balsamic Sabayon – a delicious recipe with sugar, egg yolks, aged balsamic vinegar, heavy cream, strawberry, crisp cookie. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
MAKE THE SABAYON: Set aside a big bowl of ice. In a small stainless-steel bowl, whisk the sugar into the egg yolks until thoroughly combined and lightened in color. Set the bowl over a saucepan of simmering water and continue whisking until mixture thickens. The mixture is cooked when it is light in color and trails off the whisk in ribbons. Do NOT overcook it. Remove the bowl from the heat and whisk in the balsamic vinegar. Set the bowl over the bowl of ice and continue whisking the sabayon until it is completely cooled, 5 to 10 minutes. The sabayon will thicken as it cools. Very gently fold in the whipped cream and refrigerate the lightened sabayon for at least 2 hours before serving. (You could make it the night before, but it is best served the same day it's made.).
2
Serve the sabayon draped over whole or sliced strawberries in a pretty glass dish with a garnish of crisp cookies, whole or crumbled, if you like.
547
kcal
Calories
42
g
Fat
28
g
Carbs
15
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 6 ingredients. The key ingredients include: 6 tablespoons sugar, 4 egg yolks, 2 tablespoons aged balsamic vinegar, 1 1/2 cups heavy cream, whipped to medium stiff peaks and refrigerated, and more.
Yes, Strawberries With 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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