Cherry Sabayon Recipe

In the top of a double boiler, combine the egg yolks and sugar, beating well. Add the wine to the egg mixture. Have the water in the double boiler, simmering and place the pan with the egg mixture on top. Whisk the mixture constantly until it thickens into a fluffy custard, about 5 minutes. Remove the egg mixture from the heat and beat until cool.

Fold the stiffly beaten whipped cream into the cooled egg mixture and add the liqueur. Spoon the mixture over the cherries and serve.

Yield: 8 servings

Recipe Source: The National Red Cherry Institute
Reprinted with permission.