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The trick, I discovered to making the sabayon thicken, is to add the alcohol slowly, not in one pour, and only after the eggs and sugar are warmed through and well mixed. It took a couple of attempts to get it right. The result is rather potent I should mention, but damn delicious.

From Waitrose I picked up a pack of little French sponge cake fingers coated with crunchy sugar (Sugared Fingerellas) that make a marvellous contrast to the peaches and sabayon, especially when a couple are broken up and mixed in the dish.

The dish is a sliced peach, mixed with a couple of those Fingerellas, Marsala Sabayon poured over and topped with a dollop of thickly whipped double cream.
To make the Sabayon whisk 2 egg yolks with 60g caster sugar. Place over a saucepan of simmering water and gradually add just under 100ml Marsala until the mix is thickened. Do not boil. Allow to cool slightly and then construct the dish.


  1. mmmmm…. yeah….. yummmm…. I also have a thing going on for poached peaches at the moment, but I’m happy to contemplate by way of a change!

  2. I love sabayon! This dessert looks great!

  3. Jeanine says:

    This looks absolutely delicious!

  4. I just came across your blog and really enjoyed the recipes and photos. Keep up the good work.

  5. Trig says:

    Now there’s a coincidence. Yours looks pretty good, but I ate an exceptional sabayon on Monday. Warm maple syrup, chilled cream, cava sabayon and rock salt layered in a shot glass – the signature dish of Jordi Artal at Cinc Sentits. Marsala sounds just perfect for peach, though.

  6. Tartelette says:

    Love making sabayon and poached fruits for company. This sounds really decadent and classy at the same time! Well done!

  7. Jeanne says:

    Peaches! Sabayon! I’m there! Have never made sabayon (filled with terror at the thought) but love to eat it. And I am also on a fruit dessert kick at the moment :) Beautiful pics as always.


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