This rosewater sabayon recipe is a light dessert that pairs beautifully with fresh berries. You can make the sabayon and berries ahead of time, and then just assemble the dessert when you’re ready to serve it.
A sabayon is the French version of the Italian dessert, zabaione. It’s a warm, custard-like sauce that’s typically served with fresh berries. Rather than simply drop fresh berries into the sabayon, we macerate the berries first.
To macerate berries, you simply combine them with simple syrup (a mixture of water and sugar), lemon zest, and a dash of rosewater. The berries rest in this mixture for about an hour before they’re combined with the sabayon recipe.
Because a sabayon is pretty runny, the sauce makes the perfect sort of “soup” for the berries to bathe in. This rosewater sabayon also has a floral touch from the culinary rosewater that’s used in it, complimenting the rosewater macerated berries too.
You can prep the berries and sabayon ahead of time, making this a convenient dessert for entertaining. When you’re ready to serve the dessert, simply scoop the berries into individual glasses or bowls, pour the sabayon over them, then place a spoon into each serving.