Strawberries with Balsamic Sabayon

Strawberries with Balsamic Sabayon
Photo by Rita Maas


  • 2 pints strawberries, rinsed and hulled
  • 1-½ cups heavy cream, whipped to medium-stiff peaks and refrigerated
  • Amaretti, biscotti, or other crisp cookies for garnish (optional)
  • 4 egg yolks
  • 6 Tbs. sugar
  • 2 Tbs. aged balsamic vinegar

Fill a large bowl with ice. In a small stainless-steel bowl, whisk the sugar into the egg yolks until thoroughly combined and lightened in color. Set the bowl over a saucepan of simmering water and continue whisking the mixture until it thickens. The mixture is cooked when it’s light in color and...

View full recipe at Fine Cooking


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