How to succeed in making sabayon (syllabub)

A recipe from
How to succeed in making sabayon (syllabub)
Imprimer cette page - Add photos

For 115 g, you will need:


PreparationCookingStart to finish
8 min.10 min.18 min.

Step by step recipe


The two important points for making a good sabayon are: a pinch of flour (for easier blending) and a bain-marie (gradual rise in temperature).
Syllabub is often poured over a dessert, but you can also serve it plain in a small cup (warmed beforehand) instead of coffee or tea.
Syllabub is best served warm, on something which should be neither too hot ( not straight from the oven), nor too cold (not straight from the fridge).
This recipe is for a sweet syllabub but it can also be made savoury (see above). You will notice that in this case, because of the absence of sugar, the syllabub thickens much more quickly.
View this recipe :
October 27th 2020.