In a heatproof bowl, whisk together the egg yolks, sugar, and Grand Marnier. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and becomes pale, about 8-10 minutes.

Prepare the Sabayon

In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form. Be careful not to overwhip.

Whip the Cream

Gently fold the whipped cream into the sabayon mixture until fully combined. Serve the sabayon warm or chilled over fresh berries in dessert bowls.

Combine and Serve

Grand Marnier

grand marnier sabayon

Recipe information

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