Sabayon with Fresh Berries and Almond Streusel

Recipe by Pastry at Home member Susan Rowell-Bundy of Baked.Expectations

Sabayon over fresh fruit is one of my favorite desserts to make because it’s delicious and easy! All you need is 3 ingredients for the sabayon sauce! I typically serve it over fresh berries, with some small bits of cake or top with a little cookie streusel for crunch. And, it’s a no bake dessert, perfect for entertaining! The almond streusel in this recipe can serve more than 4, depending on how much you like to add. I primarily use raspberries and blackberries, but most berries would work well.

Makes 4 servings


Almond Streusel:

  • ¾ cup (98 grams) all-purpose flour
  • 3 tablespoons almond flour
  • 5 ½ tablespoons granulated sugar
  • Zest of ½ orange
  • ½ teaspoon vanilla bean paste
  • ½ teaspoon sea salt
  • 10 tablespoons unsalted butter, melted


  • 4 ½ tablespoons granulated sugar
  • ¼ cup (60 grams) dry white wine
  • 2 egg yolks (37 grams)
  • 2 six-ounce containers of fresh berries, for serving


Make the Streusel:

  1. Preheat the oven to 350˚F. Line a baking sheet with parchment paper and set aside.
  1. Using a stand mixer fitted with the paddle attachment, combine all ingredients except the butter. With the mixer on low, combine the dry ingredients, then slowly add the melted butter.
  1. Spread evenly on a parchment lined baking sheet. Bake for 5 minutes; remove from oven, turn the streusel over, continue baking for an additional 5 minutes, until golden brown.
  1. Remove from oven and allow to cool. Streusel may be stored in an airtight container for 2 weeks or frozen for one month. But, chances are that it won’t last that long J.

Make the Sabayon:

  1. Prepare a bain marie (water bath) and bring to a simmer.
  1. Whisk yolks with sugar in a heat proof bowl; then set over bain marie, whisking continuously.
  1. Start adding the dry white wine to the yolk/sugar mixture, a tablespoon at a time.
  1. Continue whisking until the sabayon becomes thick and foamy. Remove from heat and use immediately.

Assemble the Dessert:

  1. Place fresh berries in serving glasses. Spoon sabayon over the berries and top with streusel. Serve immediately.


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Susan Rowell-Bundy
Susan Rowell-Bundy
Professionally trained pastry chef specializing in boutique desserts and mousse entremets. Passionate about pastry arts, food photography, gardening and family. Resides in Virginia with my husband. Momma of 6 (blended family) with twin daughters and grandma of 4.

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