Champagne Sabayon

Sabayon (sometimes known as zabalone or zabaglione) is a versatile Italian dessert with the consistency of light, whipped custard. Often used as a topping for fruit, it is always made with egg yokes, sugar and a white wine or liqueur. This recipe uses sparkling wine and is generous enough to serve at a party.



1 cup water
1 cup sugar
1 tsp vanilla extract
One 750ml bottle of Chandon Brut Classic
1 dozen large egg yolks
2 cups heavy cream

Tools needed

Double boiler or Pyrex® bowl and saucepan


Preparation time: 50 minutes.

1. In a saucepan, bring the water, sugar and vanilla extract to a boil. Reduce heat to medium high and cook, without stirring, to a light golden caramel (about 10 minutes). Add wine and simmer until reduced to 2 cups (about 20 minutes).

2. Beat the egg yolks lightly in the Pyrex bowl or the top of the double boiler. Very slowly, whisk in 1/4 cup of the hot wine and caramel mixture until blended. Slowly whisk in the remaining caramel. Set the mixture over a saucepan, or the bottom of the double boiler, filled with 1 inch of simmering water. Cook over low heat, whisking constantly, until the custard thickens enough to form a ribbon when it falls from the whisk (about 10 minutes). Transfer the custard to a bowl and let cool, then refrigerate until chilled.

3. Whip the cream just until firm. Fold into the wine custard and transfer to a serving bowl; serve cold.

The mixture obtained in steps 1 and 2 can be refrigerated up to two days.

Serve over fresh berries, peaches or figs.

Makes 12 servings.