Muscat Sabayon
Makes 12 servings
  • 1 cup heavy whipping cream
  • ¼ cup confectioners’ sugar
  • 4 large egg yolks
  • ¼ cup sugar
  • ½ vanilla bean, split lengthwise, seeds scraped and reserved
  • ½ cup Muscat wine
  • 2 tablespoons fresh lemon juice
  1. In a medium bowl, beat cream and confectioners’ sugar with a mixer at high speed until soft peaks form; cover and refrigerate.
  2. Prepare an ice bath large enough to accommodate the bowl you will use to cook the sabayon.
  3. In the top of a double boiler or in a shallow bowl placed over a pan of simmering water, combine egg yolks, sugar, reserved vanilla bean seeds, wine, and lemon juice. (The bottom of pan or bowl should not touch water.) Cook, whisking constantly, until mixture thickens and appears fluffy and glossy, 10 to 12 minutes.
  4. Remove from heat, and set bowl into prepared ice bath. Continue whisking until mixture is completely cool. Once cooled, add whipped cream mixture, whisking to combine. Serve immediately, or cover tightly with plastic wrap, and refrigerate until ready to serve.
Recipe by Victoria at