Champagne Zabaglione (Sabayon)

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Courtesy of Pam McKinstry at
Makes about 1 cup/240 ml



For Zabaglione

  • 4 large egg yolks
  • 1/2 cup (120 g) castor or superfine sugar
  • 1/2 cup (120 ml) champagne

For Zabaglione Parfait

  • 1/2 cup (120 ml) heavy whipping cream
  • 1/2 pint (115 g) fresh raspberries



  1. Fill and preheat SousVide Supreme to 165F/ 74C.
  2. In a small bowl, gradually whisk the sugar into the eggs yolks. Add the Champagne and continue to whisk lightly until the sugar dissolves.
  3. Pour the mixture into a small (quart/0.9 liter) SousVide Supreme zip cooking pouch and, using the Archimedes principle, evacuate the air and zip the seal closed.
  4. Submerge the pouch in the water oven and cook for exactly 20 minutes.
  5. If using right away, spoon the warm Zabaglione over fresh fruit and serve.
  6. To refrigerate for later use (or for the Zabaglione Parfait), quick chill the Zabaglione in the pouch submerged in an ice water bath (half ice/ half water) for 15 minutes to quickly drop the temperature.

To assemble the parfait:

  1. Whip the heavy cream until soft peaks form.
  2. Fold the whipped cream into the Zabaglione.
  3. In a parfait glass, put a dollop of the Zabaglione in the bottom, top with a few berries, and repeat in layers to the top. The finished dessert can be held in the refrigerator for up to 6 hours.
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