Cherry sabayon

Name: Cherry sabayon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 persons
Cuisine: World
Ingredients: about 100 ml cherry juice - if the juice is unsweetened you can add some sugar or honey to taste; 50 ml red port; 4 cloves; 4 cardamon pods; 1 cinnamon stick; 4 egg yolks

This cherry sabayon is a fluffy sweet sauce that's amazing in combination with desserts like chocolate cake or all kinds of ice cream flavours.

Recipe cherry sabayon

Ingredients

6 persons

about 100 ml cherry juice - if the juice is unsweetened you can add some sugar or honey to taste
50 ml red port
4 cloves
4 cardamon pods
1 cinnamon stick
4 egg yolks

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This is what you need

small pan with a bowl that fits on top (bain-marie)
small sieve
whisk

Made by Véronique

Published at 2019-11-30, this recipe is for 6 persons and takes 20 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

10 minutes

Time cooking

10 minutes

Total time

20 minutes

Preparation - 10 minutes

Crush the cardamon pods and add them along with the cinnamon stick, cloves, red port and cherry juice to the small pan.

Heat for a few minutes on low heat and then turn off the heat, let it cool off completely so the flavours can enhance. Pour it through a sieve and remove the spices.

Finishing the cherry sabayon - 10 minutes

Create a bain marie, you can use the same small pan. This means you'll add a layer of water to a pan and place a bowl on top. The sauce inside of the will be heated by the steam of the water.

Add cherry juice mixture to the bowl along with egg yolks and use a whisk to stir them. Keep on stirring to prevent the eggs from cooking and creating lumps. Don't let the sauce become too hot, otherwise there will be lumps.

You'll notice the sauce will at one point thicken very fast, so make sure the sauce stays fluffy and won't be too thick. Serve e.g. with some lovely mini chocolate bundt cakes, enjoy!