Strawberries with Honey Sabayon

September 5, 2013

Strawberries with Honey Sabayon 2

One of the simplest and most enjoyable treats is simply a bowl of fresh fruit. But if such a bowl doesn’t feel like “dessert” to you, you can kick it up a notch by topping the fruit with a simple soft custard, which is all that sabayon is. You may have also seen it called zabaglione – they’re the same thing, sabayon is simply the French version, whereas zabaglione is Italian. Both are traditionally made with sugar, but honey works just as well.

This dessert is light, fresh, and very easy to make. Also, you probably already  have all of the ingredients in your kitchen, so it’s one of those recipes that’s nice to have in your back pocket for unexpected guests (or cravings). If strawberries aren’t in season, feel free to serve the sabayon with whatever fruit you have on hand.

Strawberries with Honey Sabayon


(Makes 3-4 servings)

  • 1 pound strawberries, hulled and halved (quartered if large)
  • 2 tablespoons + 2 tablespoons honey (divided)
  • 2 tablespoons + 2 tablespoons orange-flavored liqueur like Cointreau* (divided)
  • 3 egg yolks, at room temperature

* Can substitute liqueur of choice, or orange juice


1) In a small bowl, stir honey into Cointreau or substitute until honey has dissolved.

2) Place strawberries in a shallow bowl and pour the honey mixture over the strawberries. Let stand for minimum 20 minutes, occasionally flipping the strawberries to coat.

3) Set up a bain-marie by bringing a couple of inches of water to a boil in a pot, and having a large heatproof bowl ready that will sit over the pot without touching the water. Once the water comes to a boil, bring it down to a gentle simmer.

3) In that heatproof bowl, whisk the remaining honey, Cointreau or substitute, and egg yolks until well combined.

4) Place the heatproof bowl over the simmering water, and whisk the egg mixture vigorously (or use an electric mixer with whisk attachment – exercise caution if doing this as the whisk may heat up). Whisk continuously (don’t stop or the egg will cook), until the egg mixture becomes frothy, then thickens and doubles or triples in volume.

5) Remove the bowl from the bain-marie.

6) Turn oven broiler on to high.*

7) Drain the strawberries, reserving the syrup for another use. Place the strawberries in heatproof serving dishes. Spoon the sabayon over the strawberries.

8) Place the sabayon covered strawberries on top shelf of oven, under the broiler for 30-60 seconds, just until the sabayon turns golden (careful, it burns very quickly). Serve immediately.

* Broiling is optional – it makes for a pretty presentation and creates a marshmallow effect at the top. If you’d like, you can skip the broiling and serve the sabayon as is (in which case there’s no need for heatproof serving dishes).

If you enjoyed this recipe, please let me know in the comments and remember to share it (pinterest, facebook, twitter, etc.). Thanks!

Shared with Fight Back Fridays.

Strawberries with Honey Sabayon 3

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