Strawberry Sabayon

Difficulty: Moderate
Time: 50 minutes
Serves: 6

Strawberry Mix

  • 1.25 lb Soprano® Strawberries
  • 2 tbsp icing sugar
  • 8pc black peppercorns, crushed
  • ½ bay leaf
  • sprig of Living Organic Basil
  • sprig of mint
  • 1 tsp Grand Marnier


  • 6 egg yolks
  • 2.8 oz icing sugar
  • 1 tbsp Grand Marnier
  • 1 tbsp lukewarm water
  • 1.6 oz 35% whipping cream – lightly whipped

Soprano® Strawberries paired with Living Organic basil, black pepper and Grand Marnier make up this sweet and flavorful Sabayon. This dessert offers many layers of flavor, from delicate to bold.


Strawberry Mix

  1. Cut medium Soprano® Strawberries into halves and the larger strawberries into quarters.
  2. Place all ingredients into a bowl. Cover with plastic wrap and leave at room temperature for 1 -2 hours.


  1. Place all of the ingredients for the sabayon in a heat proof bowl.
  2. Using a balloon whisk or electric hand held whisk, whisk over a pan of simmering water until the sabayon has tripled in volume and is light golden color. This will take approximately 10 minutes.
  3. Remove from heat and continue whisking until room temperature.
  4. Lightly fold in whipped cream. Reserve in the fridge until required.


  1. Scatter marinated strawberries onto serving plate. Spoon sabayon over top.
  2. Optional: using a blow torch, quickly glaze the sabayon to a deep golden brown color.
  3. Finish with plucked mint and basil leaves.