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Warm sabayon with Sicilian Zibibbo wine & berry sauce

Serves 4

prepARATION 10 minutes
10 minutes

Recipe Lino Sauro
Wine Match Peter Bourne


100g mixed berries
10g lemon juice
70g caster sugar
80g egg yolks
86g Zibibbo sweet wine (a good passito or late-harvest wine also works)


1In a blender, combine the berries and lemon until very smooth.

2In a copper pot, mix the sugar, eggs and wine.

3Put a bigger pot, with 1/3 warm water on the gas stove and use as bain-marie.

4Whisk the sugar-egg-wine mixture thoroughly and continuously until it thickens, making sure the water underneath never boils and is below 80˚C.

5In a large martini glass, pour the berries in the bottom and top with the sabayon.

6You can dress it with a butter cookies or a puff pastry stick.

Wine Match

NV Baglio Biata Alagna Zibibbo Vino Liquoroso IGT, Sicily, Italy, A$27

The inclusion of Zibibbo in the recipe makes this Sicilian sweet wine a compelling choice. Zibibbo is an alternate name for Muscat of Alexandria or white muscat grape. Fruity, grapey and delicious, it can be made a in a light, bright style as in moscato or a full-on dessert wine such as this lush, plush Vino Liquoroso. The richness of the eggy sabayon with its generous use of sugar is cut by the tart berry sauce allowing the wine to span the richness and briskness admirably. The Brown Brothers Orange Muscat & Flora would be a useful alternative.