Sabayon is a rich, light and frothy custard that can be used as a dessert sauce. Serve it over cake or fresh fruit.

Yield: Makes about 2 1/3 cups.



  • 4 egg yolks
  • 1 egg
  • 1/2 cup orange juice
  • 1/2 cup sugar
  • 2 tbsp Grand Marnier or other orange liqueur
  • 1 tbsp finely chopped drained preserved ginger
  • 1 tbsp syrup from preserved ginger


  1. Whisk together all ingredients in a medium stainless steel bowl until blended.
  2. Set bowl over a saucepan of simmering water. Do not allow water to touch bowl.
  3. Cook mixture, whisking constantly, until mixture is thickened, frothy and pale yellow in colour, about 10 minutes. Mixture should almost double in volume.
  4. Remove from heat and let stand for 1 minute. Serve immediately. Do not hold or reheat sabayon.
Nutritional analysis per 1 tbsp:

23 calories, 0.6 g fat, 0.5 g protein, 3.6 g carbohydrate, 0 g fibre, 3 mg sodium