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Classic Sabayon Recipe Elegant French Dessert

*Updated* / By: 122 Comments

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Holiday parties are in full swing. This Classic Sabayon Recipe is the perfect dessert to serve your guests.

There is nothing hard or fancy about making sabayon at home. This easy gourmet dessert only requires 3 ingredients. Egg yolks, sugar and wine.

Classic Sabayon Dessert a true gourmet delight.
Easy Sabayon Dessert

This post was graciously sponsored by Woodbridge by Robert Mondavi Wines. All opinions, recipe, and photos are mine. Please enjoy wine responsibly. #WoodbridgeWines

Sabayon cream is elegant, yet so easy to make. Rich and creamy without dairy. Whether you need a dessert for 4 or 24, this recipe is sure to impress.

If you are hosting a party (or two) this season, I’m sure you are busy creating delicious menus and deciding on what you are going to serve your guests. This is the time you need to “stress less” in the kitchen. French sabayon for dessert will have your guests drooling. It will be the hit of the party.

RECIPE and INSTRUCTIONS for making this easy sabayon dessert are at the bottom of the post.

Brand placement with eggs and a whisk for the sabayon recipe.

When it comes to serving wine, Woodbridge by Robert Mondavi Wines has you covered. Whether it is for easy party drinks like a wine spritzer bar, or cooking with wine in recipes like asparagus soup or mouthwatering onion gravy.

Egg yolks in a bowl ready to whip.

Woodbridge by Robert Mondavi Classic Wines are great for everyday enjoyment. Fruit-forward, smooth and balanced. Perfect for drinking and cooking. You know the rule, NEVER cook with a wine you would not drink!

French Sayabon Ingredients

I love it when “fancy” food is easy to make. This egg yolk dessert is simple and elegant. Gourmet French cooking in a matter of minutes. Move over classic tiramisu, I think I found a new winner.

This easy sabayon recipe is made in a matter of minutes. Make a small batch for a few guests, double or triple the amount for a large party. You will need:

  • egg yolks
  • sugar
  • wine
Eggs and sugar getting whipped to make the sabayon sauce.

Can you believe only 3 ingredients? Easier to make than you think. The flavour is incredible. Luscious and intense, yet light and refreshing at the same time.

Once you see how easy this is to make, you must give Perfect Lemon Curd a try too. You will master it the first time.

For this sabayon recipe, I chose Woodbridge by Robert Mondavi CHARDONNAY. Clean and crisp with flavours of cinnamon, caramel, apple, and oak. The flavours work so well with the gingersnaps and pomegranate ariels in this pretty and festive dessert. Feel free to enjoy this wonderful dessert all on its own too.

Picture of the brand Woodbridge by Robert Mondavi Wines measured out for the recipe.

How To Make Sabayon Sauce

All you need is a bowl, a pot of water and a whisk! All you have to do is whip, whip, whip.

  • Whisk the egg yolks and sugar.
  • Add the CHARDONNAY, simmer over boiling water whisking constantly until it thickens.

THAT’S IT!

Warm sabayon sauce getting poured into a serving glass that contains some gingersnap crumbs.

If you have had the pleasure of enjoying sabayon, you will know just how incredible it is served warm. Like a soft, light foam that melts in your mouth.

Recipe Tips

  • Can sabayon be made in advance? Yes, it can be made a couple of days ahead of time. Keep it covered in the refrigerator until ready to use. 
  • Can sabayon be served cold? Yes, however, it does taste better warm or at room temperature. If you make it in advance, just place it on the counter to get the chill out of it before serving.
  • Be sure not to OVERCOOK the sabayon sauce. The end result should be a silky smooth sauce (thick and ribbony). The temperature of the sauce should be around 150º F
  • This is a fairly quick process, so be sure to have all your ingredients measured and ready to go. 
  • Whisk, whisk and whisk the entire cooking process. Hence having your ingredients ready, you will be busy whisking.
  • Be sure the water does not come to a boil but remains at a constant simmer.
  • If you wish, you can use a double boiler, or the pot and bowl method. I would not recommend cooking this over direct heat.
  • What is the best wine for making sabayon? This is where you can have some fun. Try whatever you like. 
  • What to serve with sabayon? For this recipe, I used berries and crushed ginger cookies. Experiment and see what works for you or your dinner theme. You can try shaved chocolate, broken up pieces of cake, or even all on its own.

Sabayon vs Zabaglione

Is there a difference between the two classic recipes? YES! Sabayon is the French adaption of the Italian zabaglione.

Sabayon is made with white wine. More wine in the recipe creates a softer, lighter cream.

Zabaglione is typically made with sweet Marsala wine and 1 tablespoon of sugar for each egg yolk. Less wine in the recipe creates a sweeter and a little denser marsala sauce.

2 glasses of sabayon with product branding in the background.

Woodbridge by Robert Mondavi Wines can be found in the California section at your local liquor store. Check out their great recipes and tips too.

If you are still deciding on what to serve your guests, give this Classic Sabayon Recipe a try. Elegant, easy, and perfect for spreading some holiday cheer.

HAPPY HOLIDAYS. Please enjoy wine responsibly.

Closeup of sabayon in a glass with a spoon right in the middle.

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Classic Sabayon Pin Image
Classic Sabayon Recipe Elegant French Dessert a true gourmet delight. This egg yolk dessert is easier to make than you think. #sponsored #WoodbridgeWines #sabayon #sabayonsauce #sayabonrecipe #homemadeandyummy | homemadeandyummy.com

French Sabayon Dessert

Classic Sabayon Recipe Elegant French Dessert is a gourmet delight that is easy to make and so delicious to eat.
5 from 45 votes
Print Rate
Course: Dessert
Cuisine: French
Keyword: Sambayon, Zabaglione
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 239kcal
Author: Gloria Duggan | Homemade & Yummy

Ingredients

  • 4 egg yolks (large size)
  • ¾ cup granulated sugar
  • ¾ cup dry white wine (Woodbridge by Robert Mondavi Wines Chardonnay works well)
US Customary – Metric

Instructions

  • Break the eggs, and put the yolks into a large stainless steel or glass bowl.
    You can keep the whites in the fridge for another day. Great for breakfast.
  • Add the sugar to the yolks and whisk until the mixture becomes a light yellow colour.
  • Stir the wine into the egg/sugar mixture.
  • Place the bowl over a pot of simmering water. Be sure the water does not touch the bottom of the bowl.
  • Keep gently whisking and cook until it thickens (about 5 minutes). DO NOT OVER COOK. The whisk should just be able to leave a slight trace in the mixture, then it is done!
  • Remove from the heat immediately. 
  • Pour into serving glasses. 
  • ENJOY!

Nutrition Information

Calories: 239kcal | Carbohydrates: 39g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 195mg | Sodium: 11mg | Potassium: 51mg | Sugar: 37g | Vitamin A: 260IU | Calcium: 27mg | Iron: 0.6mg

Notes

For this recipe, I used crushed gingersnap cookies and pomegranate ariels to make this a festive dessert. You can serve this on its own. Feel free to add berries as well.
Traditionally this is served warm just after it is made. It can also be served chilled, which is great if you are serving dessert to a crowd. 
 
 
 
Tried this recipe?Take a picture and tag @homemadeandyummy
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.

Reader Interactions

Comments

  2. Jessica Knott

    This is the perfect small and intimate dessert to make for the hubs and I to share together on Christmas Eve or New Years. Since we’ll be staying home for the holidays and not traveling this year, I’m all about making it memorable and this is the perfect recipe.

    Reply

  4. Jenny

    That’s is a beautiful and delicous dessert. And it was so easy to make, I love that! Willl make it again, it si already a big hit in our house. Thanks so much Gloria!

    Reply

  5. Paula Montenegro

    I love sabayon fiercely! It’s my favorite ice cream flavor and it was a staple growing up. But I never made it with chardonnay. What a great idea! I can’t wait to try this.

    Reply

  6. Veronika Sykorova

    This is the first time I’m hearing of this dessert, it looks really yummy! I’m hoping to try it next week!

    Reply

  7. Heidy

    This Classic Sabayon Recipe came out so perfect. I was a little nervous making it due to it being my first time, The helpful tips were great. I will be making this again during the holidays

    Reply

  8. kylee

    I love that something so fancy and delicious is so EASY. We loved how light it was, and that it was just 3 ingredients!

    Reply

  10. Nathan

    I’d never heard of this dessert before, but it looks so easy and delicious. Plus, anything with wine in it is worth a try in my book!

    Reply

  11. Shelley

    You’re so right that Sabayon is so very elegant (and wow – gorgeous for the holidays with those pomegranate arils!), but I’ve never made it at home. Why??? Now I’m totally inspired! And thanks you for all the handy tips and tricks to get it just right – super helpful!

    Reply

  12. Kathryn Donangelo

    This was my first time having this dessert and it was so easy to make and delicious. I love the rich and creamy flavor and want to make this again this weekend! Thank you!

    Reply

  20. Charity

    This is such a classy dessert idea! What’s better than combining wine and dessert? And the addition of pomegranate and gingerbread crumbles is brilliant!

    Reply

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