Pisco Sabayon with mixed berries a Christmas dessert

SouthAmerica December 10, 2018July 21, 2023 Christmas, Christmas dessert, Pisco, Pisco Sabayon, Sabayon, Sambayon, South America flavors, south america to the world, South American recipes, southamericatotheworld, southamericatotheworld.com, Thanksgiving, YaniraKWise

Sabayon or Sambayon as known in some countries in South America, is a dessert consisting of egg yolks, sugar, and in this case Pisco. Prepared over bain marie or in Spanish known as baño maria. This delicious sauce could be enjoyed over fresh mixed berries, or over a cake instead of chocolate or caramel sauce. It could also be good over pancakes, or french toast the possibilities to enjoy a Sabayon are many.

With the holidays soon approaching we decided to have new recipes for you and your family to try. We are able to find Pisco Barsol from Peru in our liqueur store here in Colorado, and fortunately they sell the most popular kind of Pisco “Pisco Quebranta” which works perfect for this recipe. For more on the different types of Pisco visit this post “Pisco.” It is tradition to always have some kind of dessert for a Thanksgiving dinner as well as Christmas dinner, and it usually consists of Pumpkin cake or, Pecan pie, some have Chocolate cake, any kind of cake would work for this Pisco Sabayon, trying to cut some of those extra calories we are having fresh fruit with Sabayon. For a simple and quick dessert I am using a mix berries this time, strawberries and blueberries, but you can use any fresh fruit you have available.

It is best enjoyed warm, plan accordingly. It usually takes 15-20 minutes to prepare. And I can assure you this dessert will give your Holidays a sweet ending. As always I hope you enjoy it as much as I do.

Serves 4

Ingredients:

3 egg yolks

1/3 cup of Pisco (Barsol-Quebranta)

3 Tbsp. Super fine sugar

Strawberries (cut up)

blueberries

Garnish (optional)

Mint leaves

Preparation:

If you have a double boiler use it, otherwise find a bowl that fits over a pan. In the same pan bring some water to a gentle simmer. Add the egg yolks, Pisco, and sugar to the bowl. Mix gently just to break the egg yolks, put bowl on pan, and now it is time to whisk; a hand mixer works well. Make sure the simmering water doesn’t touch the bowl, and start whisking slowly (if not the sauce will splatter all over, this is not hard to do but it can take time, just be patient). Eventually the sauce will change its color, and you will also see the sauce getting thicker. You know it is done when if lift on the whisk it holds its shape.

Arrange the mix berries in serving dishes, and pour the Pisco Sabayon on top. Bring the extra sauce to the table for people to help themselves.