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Why I Love These Roasted Berries with Sabayon
I hate the idea of only one day to celebrate mothers. Personally, I cannot celebrate all the things my mom has done for me in one day! While I am an adult, I still try to make breakfast for my mom, but I don’t always catch her still in bed. This is a simple breakfast item of roasted berries with sabayon sauce on top. Roasting the fruit brings out the natural flavors, and topped with this sauce, you’ll want to make this all the time. The name sounds complicated, but honestly — and I mean this — anyone can make this! Whether for your mom or not, I know this will be a hit!
More Spring Recipes
- Spring salad
- Citrus glazed orange cookies
- Orecchiette with pea pesto sauce
- Lemon meringue cupcakes
- Asparagus salad with radish and sugar peas
- Rhubarb coffee cake
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Roasted Berries with Sabayon
Ingredients
For the berries
- 1 cup blueberries
- 1 cup raspberries
- 1 cup strawberries thickly sliced
- 2 tablespoons superfine sugar (or granulated sugar)
- 1 tablespoon Cointreau
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
For the sabayon
- 4 egg yolks
- ⅓ cup superfine sugar (or granulated sugar)
- ⅓ cup white wine Marsala or Moscato d'Asti are traditional, but water or lemon-lime soda works as a substitute
- 1 tablespoon Cointreau (or fresh orange juice)
- ½ tablespoon kosher salt
Instructions
- Preheat oven to 425°F.
- Prepare the berries: Place cleaned berries in a large bowl. Add sugar, Cointreau, orange juice, and orange zest and toss together. Pour it on a baking sheet and place it in the preheated oven for 10-15 minutes until the fruit is just softened. While berries are roasting, make the sabayon.1 cup blueberries, 1 cup raspberries, 1 cup strawberries, 2 tablespoons superfine sugar (or granulated sugar), 1 tablespoon Cointreau, 1 tablespoon fresh orange juice, 1 teaspoon orange zest
- Prepare the sabayon: Mix egg yolks and sugar to combine and become frothy. Add wine, Cointreau, and salt. Mix well and place over simmering water, making sure water is not touching the bottom of the yolk mixture. Constantly whisk the mixture to incorporate air and bring it to 160°F. The sauce will become thick. If unsure, check with an instant-read thermometer. Remove sauce from heat.4 egg yolks, ⅓ cup superfine sugar (or granulated sugar), ⅓ cup white wine, 1 tablespoon Cointreau (or fresh orange juice), ½ tablespoon kosher salt
- Serve: Place prepared berries in individual serving dishes and top with a generous amount of sabayon sauce. If desired, brûlée the top by sprinkling on a little sugar and quickly torching or setting under the broiler. Garnish with mint and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
