Sabayon with Creme de Cassis and Raspberries

Sabayon with Creme de Cassis and Raspberries


  • 4 egg yolks
  • 75 grams sugar
  • crème de cassis (10 cl.)
  • raspberries


  1. Heat a pot of water for the water bath.
  2. In another pot, whisk the egg yolks with the sugar until the mixture becomes pale.
  3. Place the pot on the water bath and keep beating.
  4. Gradually, pour in the liqueur, cooking should be done on very low heat and slowly.
  5. The mixture will double in size but it is very important to never stop beating (use an electric mixer if possible).
  6. In oven-proof ramekins, arrange the raspberries and top with the sabayon.
  7. Place under the oven broiler for a few minutes.
  8. Watch closely because they can burn quickly.
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