One of Italy's great gifts to the dessert world is zabaglione, a heavenly combination of egg yolks, sugar, and Marsala wine whisked over simmering water to a pale yellow froth. In France and other parts of the world the sauce is called sabayon, and now there's a distinctly Irish version made with Irish Mist liqueur, a blend of four distilled spirits, Irish honey, and exotic herbs.
4 egg yolks
1/4 cup superfine sugar
3 tablespoons Irish Mist liqueur
3/4 cup dry white wine
2 teaspoons fresh lemon juice
3/4 cup fresh or frozen raspberries
1 cup fresh strawberries, hulled and sliced
1 cup fresh or frozen blackberries or blueberries
Confectioners' sugar for dusting
Mint springs for garnish
TO MAKE THE SABAYON: In a double boiler, combine all the ingredients. Place over simmering, not boiling, water and whisk for 8 to 10 minutes, or until thick, pale, and creamy.
TO MAKE THE GRATIN: Preheat the broiler. Divide the fruit among six 8-ounce ovenproof bowls. Spoon the sabayon over the top and brown lightly under the broiler 4 inches from the heat source for about 2 minutes, or use a kitchen blowtorch and move flame constantly over the surface until the top is lightly browned. Dust with confectioners' sugar and garnish with sprigs of mint.
The New Irish Table
70 Contemporary Recipes
by Margaret Johnson
Photographs by Margaret Johnson
Food Photographs by Christopher Hirsheimer
Recipe reprinted by permission.
This page created March 2003
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