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Frozen Sabayon With Fresh Berry Compote

Frozen Sabayon With Fresh Berry Compote 8.000

Deb Lindsey for The Washington Post

Jun 23, 2017

This is David Lebovitz's riff on a frozen zabaglione, made even lighter and silkier thanks to prosecco. No ice cream machine is needed, but the process does provide a good upper-arm workout with a whisk. The compote is simply macerated berries; no cooking there.

Other sparkling wines can be used, such as crémant, cava and champagne. For a nonalcoholic version, see the VARIATION, below.

Make Ahead: The sabayon needs to be frozen for at least 4 hours, and up to 2 weeks (in an airtight container).


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes 5 to 5 1/2 cups, plus 4 cups compote

  • For the sabayon
  • 6 large egg yolks
  • 3/4 cup prosecco or other sparkling wine (see headnote)
  • 1/2 cup sugar
  • 1 cup chilled heavy cream
  • For the compote
  • 2 1/2 cups fresh blueberries
  • 2 1/2 cups fresh raspberries
  • 2 cups hulled, sliced or quartered fresh strawberries
  • 5 teaspoons sugar


For the sabayon: Fill a large bowl with ice and water for cooling down the sabayon.

Whisk together the egg yolks and prosecco in a large, heatproof bowl. Mix in the sugar, then set the bowl over a wide saucepan partially filled with barely bubbling water (medium or medium-low heat).

Whisk the mixture vigorously, and continuously, until it's thickened and holds its shape when you lift the whisk and let some of the sabayon fall back onto the surface; this can take at least 5 minutes. Remove the bowl from the saucepan and seat it in the ice-water bath. Stir the mixture gently, using folding motions with a flexible spatula, until cool.

Beat the heavy cream in the bowl of a stand mixer fitted with a balloon-whisk attachment, or by hand, until stiff, but not grainy.

Fold the whipped cream into the sabayon just until no streaks of white are visible. Transfer the mixture into a freezer-safe container and freeze for at least 4 hours, or until firm enough to scoop.

For the compote: Toss all the berries in a mixing bowl with the sugar, until evenly coated. Let stand for 30 minutes to 1 hour, stirring a few times as they macerate, to encourage the berries to release their juices. The yield is 4 cups.

To serve, divide the compote among dessert glasses or cups, then add a scoop of frozen sabayon to each one.

VARIATION: To make the sabayon nonalcoholic, use the same amount (3/4 cup) of sparkling cider such as Martinelli’s brand; we found in testing that the mixture needed to be whisked for an extra 6 minutes or so to achieve the right consistency. Just before you remove the sabayon from the heat to cool, whisk in a teaspoon or two (to taste) of fresh lemon juice, to help cut any extra sweetness. The yield was slightly less (about 5 cups).

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Recipe Source

From cookbook author David Lebovitz.

Tested by Kara Elder.

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Nutritional Facts

Calories per serving: 290

% Daily Values*

Total Fat: 15g 23%

Saturated Fat: 8g 40%

Cholesterol: 180mg 60%

Sodium: 65mg 3%

Total Carbohydrates: 31g 10%

Dietary Fiber: 4g 16%

Sugar: 24g

Protein: 6g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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