Fresh Peaches with Sabayon

Photo: Karry Hosford

Sabayon, which is the French version of zabaglione, is a foamy Italian custard made by whisking together egg yolks, wine, and sugar over simmering water.

Yield: 8 servings (serving size: 1 cup peaches and 1/2 cup sabayon)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 125
  • Calories from fat: 15%
  • Fat: 2.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.2g
  • Carbohydrate: 25.7g
  • Fiber: 3.4g
  • Cholesterol: 80mg
  • Iron: 0.4mg
  • Sodium: 3mg
  • Calcium: 17mg


  • 1/4 cup sugar
  • 3 large egg yolks
  • 1/4 cup Marsala wine
  • 2 tablespoons water
  • 8 cups sliced peeled peaches (about 4 pounds)
  • Mint sprigs (optional)


  1. Combine sugar and yolks in the top of a double boiler, beating with a mixer at medium speed until foamy. Add wine and water. Cook over simmering water until mixture reaches 160° (about 7 minutes), beating with a mixer at medium speed. Serve immediately over peaches. Garnish with fresh mint sprigs, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fresh Peaches with Sabayon Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy