Honey Liqueur Sabayon
Print Recipe
0 from 0 votes

Honey Liqueur Sabayon


  • 4 egg yolks
  • 50 g sugar - I used fructose
  • 200 mls honey liqueur


  • Place a small pot filled to one third with water, onto the stove on a medium heat
  • Whisk the eggs yolks and the sugar in a bowl, until they are thick and pale
  • Continue whisking while you slowly add the liqueur
  • When there is steam coming off the water, place the bowl on to the pot making sure the bottom does not touch the water
  • Whisk continuously for 8 minutes - the custard will start to thicken
  • Remove from the heat and whisk using an electric beater until the custard has cooled