Balsamic Sabayon with Strawberries


This simple sabayon takes on unexpected elegance with the addition of Aceto Balsamico Tradizionale, a traditional pairing with strawberries. For a perfect pairing, sip our Nebbiolo or Cabernet Sauvignon with it ... which are the wines we use to make our Aceto Balsamico Tradizionale.

3 egg yolks
1/3 cup sugar
1/4 cup Aceto Balsamico Tradizionale (aged balsamic vinegar), divided
1/3 cup heavy cream
2 cups strawberries, sliced

Place a metal bowl in the freezer.

Whip yolks and sugar over double boiler to 180F, about 10 minutes. Pour into the metal bowl and whisk in 2 tablespoons balsamic. Continue whisking until mixture is cool.

Whip cream to stiff peaks and gently fold into egg mixture. Refrigerate for an hour before serving.

Divide sabayon amongst 8 bowls and top with the strawberries. Drizzle with remaining balsamic.

serves 8


Feed by Round Pond

Written by Feed by Round Pond

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