Recipe For Honey Liqueur Sabayon

I set the challenge for this month’s I MADE IT based on two criteria. One, I had never made a sabayon before and really wanted to make it, and two, I had a lovely egg topper that needed showcasing. A sabayon is a light dessert that tickles the palate. It is traditionally made with marsala wine if you follow the Italian recipe for zabaglione. A sabayon can be served alone, or with fruit, or with any dessert that needs elevating. I served my sabayon with a sachertorte instead of using cream. I chose to make my sabayon with a honey liqueur as I love the honey sweetness of this after dinner drink. You do not want the alcohol to overpower the light airy custard. You can substitute any liqueur you have to hand and as this is so easy to make, I am definitely going to experiment with different flavours. You want to get the lovely air bubbles to sit on the top so be patient when whisking this dessert.

what flavour sabayon would you like to try?

Honey Liqueur Sabayon
Honey Liqueur Sabayon

Honey Liqueur Sabayon
 
Ingredients
  • 4 egg yolks
  • 50g sugar - I used fructose
  • 200mls honey liqueur
Method
  1. Place a small pot filled to one third with water, onto the stove on a medium heat
  2. Whisk the eggs yolks and the sugar in a bowl, until they are thick and pale
  3. Continue whisking while you slowly add the liqueur
  4. When there is steam coming off the water, place the bowl on to the pot making sure the bottom does not touch the water
  5. Whisk continuously for 8 minutes - the custard will start to thicken
  6. Remove from the heat and whisk using an electric beater until the custard has cooled

Click on the links for conversions and notes.

What I blogged:

I Made It
I Made It

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26 thoughts on “Recipe For Honey Liqueur Sabayon

  1. Sounds fantastic.

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    1. thank you Cindy! How are you??

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  2. Lovely!

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    1. Thank you Zirkie 🙂

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  3. Sabayon (we call it zabajone) is my favorite dessert in a whole world. I’ll make it when I’m back home to my kitchen 🙂

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    1. I look forward to reading your recipe 🙂

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  4. What a fun challenge. Now how did you get that serving egg shell to cut off so perfectly without crumbing to bits?

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    1. You can see the egg topper I used here: http://tandysinclair.com/in-my-kitchen-april-2013/

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  5. I’ve never made it either. Yum!
    Alex sharing the blog ♥ Portuguese Stew // Cozido à PortuguesaMy Profile

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    1. Thank you Alex 🙂

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  6. I haven’t had a honey liqueur in years…I used to buy one in Mexico that was very good.

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    1. This one is so sweet that the bottle has lasted us quite some time!

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  7. Well done, Tandy. You’re an absolute marvel. I would love to taste this. 🙂

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    1. If you lived next door I could pop some over the wall!

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  8. Sounds wonderful. And that is an awesome serving suggestion!

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    1. Thank you Kate 🙂

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  9. What a fantastic recipe!

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    1. Thank you!

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  10. What a challenge my friend, so brave to attempt and so skilled to succeed 😀

    Cheers
    Choc Chip Uru

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    1. Thank you Uru 🙂

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  11. Hey Tandy.. Hope you well.. This sounds light and delicious!! Last week of winter guests and then back to blog and food experiments!!

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    1. I look forward to hearing what you have been up to! I think your winter is staying more than a week though 🙂

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  12. Absolutely delicious. Lovely idea – what is the honey liqueur, by the way? Is it a sort of “mead”?

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    1. I have never tried mead but if you can imagine a thick sweet sticky drink then this is what the honey liqueur is 🙂

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  13. Done! I loved this challenge, I just ran out of time! I will post the new challenge up tomorrow morning!

    Have a great day xxx

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    1. Awesome! I’ll link yours in on Tuesday when I’m at work. Enjoy the rest of the Easter weekend xox

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