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Dessert wine sabayon with cherries and pistachios

Australian Gourmet Traveller recipe for dessert wine sabayon with cherries and pistachios.

By Emma Knowles
  • 10 mins preparation
  • 10 mins cooking plus chilling, standing
  • Serves 6
  • Print
Dessert wine sabayon with cherries and pistachios


  • 1 quantity <b><a href='/recipes/recipe-search/masterclass/2010/1/dessert-wine-sabayon-with-cherries-and-pistachios/'>dessert wine sabayon</a></b>
  • Finely grated rind and juice of ½ orange
  • 1 kg cherries, halved and pitted
  • 100 ml dessert wine
  • 30 gm raw caster sugar
  • Juice of ½ orange
  • To serve: coarsely chopped pistachios


  • 1
    Follow directions for <b><a href="dessert-wine-sabayon.htm">dessert wine sabayon</a></b>, adding grated orange rind to egg yolk mixture. Refrigerate to chill (30-40 minutes).
  • 2
    Combine cherries, wine, sugar and orange juice in a bowl, stir until sugar dissolves, then refrigerate to macerate for 10 minutes. Spoon over dessert wine sabayon, scatter with pistachios and serve.