Classic Sabayon with Grilled apricots2


Classic Sabayon with Grilled Apricots

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Many people believe it was the Italians who created this creamy dessert, but it is the French who really claim to know a classic Sabayon better than anyone else.

Today we welcome back to WOT Chef Kevin Dundon to share with us his delicious, summer-perfect dessert: Classic Sabayon with Grilled Apricots.

Depending on what country you are in you will see many different iterations of this recipe but the basic ingredients are always the same — Sugar, egg yolks, and some kind of liquid, usually wine, Champagne, or brandy.

Like any classic custard recipe, the goal is not to let your egg yolks turn into scrambled eggs. This recipe calls for a Bain Marie, aka a double boiler. If you don’t have a Bain Marie or know how to make a double boiler don’t worry, we’ve got you. The Food Network has a great tutorial video on how to make one at home using a sauce pan and a glass mixing bowl.

Definitely don’t miss out on making this sweet and summery dessert!

Classic Sabayon with Grilled Apricots

Servings 4
Author Kevin Dundon


  • 1/3 cup white wine Sauterne, port, Champagne…
  • 2 egg yolks
  • 2/3 cup coconut palm sugar 1/3 cup + 1/3 cup
  • 4 tbsp butter
  • 1 lime, juiced can also use lemon
  • 4 apricots, halved and stones removed


  • Place a saucepan with enough water to create a Bain Marie (double boiler). Bring to the boil, then reduce the heat to low to just simmer.
  • In a large bowl, whisk the wine and 1/3 cup coconut palm sugar. Add in the egg yolks.
  • Place the bowl over the simmering water (bain-marie)and whisk vigorously until the mixture becomes frothy and stiff.
  • You can remove the bowl from the pan for a brief time and slow down the speed of whisking if you need a little break!
  • The sabayon is ready when the mixture is thick and holds its shape when you lift the whisk.
  • Keep on the side until the apricots are ready.
  • In a sauté pan, bring the rest of the coconut palm sugar and butter to melt. Once melted and starting to caramelize, add the pricot and drizzle with some lime or lemon juice.
  • Allow to caramelize for 2 – 4 minutes until just warmed and starting to color.
  • Turn the heat off and dish the apricots, caramelized side facing up. Spoon the sabayon over the apricots.
  • If desired, with a blow torch or under a grill, caramelize the top of the sabayon. Enjoy while warm.
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Recipe and images by Chef Kevin Dundon

by Camila Alves McConaughey