Ingredients:

  • 2 cups (350 g) fresh ripe strawberries, hull removed, sliced or quartered
  • 2 Tbsp granulated sugar
  • 1 tsp fresh lemon juice
  • 1 Tbsp elderflower liqueur (e.g., St-Germain)
  • 1/4 tsp pink peppercorns, lightly crushed
  • 4 large egg yolks, room temperature
  • 1/4 cup (50 g) granulated sugar (caster preferred)
  • 1/2 cup (120 ml) dry Brut Champagne (or Cava/Prosecco), chilled
  • 1/2 tsp vanilla extract (or paste)
  • 1/4 cup (60 ml) double cream (heavy cream), lightly whipped (optional)

Instructions:

  1. Combine Ingredients: Gently combine the sliced strawberries, 2 Tbsp granulated sugar, lemon juice, elderflower liqueur, and crushed pink peppercorns in a medium bowl.
  2. Macerate: Toss gently until the sugar begins to dissolve. Cover the bowl and chill in the refrigerator for at least 30 minutes. This process creates a natural syrup.
  3. Set Up Bain-Marie: Fill a saucepan with about 1 inch (2.5 cm) of water and bring it to a gentle simmer. Place a heatproof mixing bowl over the saucepan, ensuring the bottom of the bowl does not touch the water.
  4. Whip the Eggs: Add the 4 egg yolks and the 1/4 cup (50g) of sugar to the heatproof bowl. Start whisking immediately and vigorously until the mixture becomes thick, pale yellow, and reaches the ribbon stage.
  5. Add the Fizz: Slowly drizzle the chilled Champagne into the egg mixture while continuing to whisk vigorously.
  6. Cook and Thicken: Continue whisking constantly over the simmering water for 8–10 minutes. The sabayon must triple in volume and become thick enough to leave a ribbon trail when the whisk is lifted. The ideal temperature is 165°F (74°C).
  7. Remove and Finish: Immediately remove the bowl from the heat. Continue whisking vigorously off the heat for 1 minute to prevent residual heat from scrambling the eggs. Stir in the vanilla extract.
  8. Lighten (Optional): For extra stability and creaminess, gently fold in the lightly whipped double cream using a rubber spatula.
  9. Assemble and Serve: Divide the chilled macerated strawberries and their beautiful syrup among the 4 serving glasses. Spoon or gently pour the warm (or slightly chilled) sabayon over the fruit. Garnish and serve immediately, or chill for up to 30 minutes before enjoying.