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
- 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:
- Preheat the oven to 350˚F. Line a baking sheet with parchment paper and set aside.
- 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.
- 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.
- 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:
- Prepare a bain marie (water bath) and bring to a simmer.
- Whisk yolks with sugar in a heat proof bowl; then set over bain marie, whisking continuously.
- Start adding the dry white wine to the yolk/sugar mixture, a tablespoon at a time.
- Continue whisking until the sabayon becomes thick and foamy. Remove from heat and use immediately.
Assemble the Dessert:
- Place fresh berries in serving glasses. Spoon sabayon over the berries and top with streusel. Serve immediately.