Rosé Sabayon with Caviar and Whipped Cream

Serves: 6


  • 8 Eggs at room temperature
  • 6 Tbsp (90 ml) White sugar
  • 1 ½ cups (350 ml) Sparkling rosé
  • ¾ cup (180 ml) Cold 35% whipping cream
  • 30g tin of sustainable Sturgeon caviar
  • Mint sprigs for garnish


  1. Prepare a double boiler – a metal or glass bowl over a pot of simmering water will work
  2. Separate the yolks from the egg whites.
  3. Place 8 egg yolks into double boiler and begin whisking.  Be cautious not to let the eggs get too hot or they will scramble.
  4. Add 2 Tbsp (30 ml) sugar and whisk. Gradually, while whisking continuously, add ½ cup (120 ml) sparkling rosé and continue whisking and adding sugar and rose in stages until the mixture has doubled in size and is  thick and soft, pale yellow.
  5. Remove from the double boiler and chill in the refrigerator for a minimum of 1 hour.
  6. Place cream into mixer and beat until soft peaks form.
  7. Fold cold
  8. Place the mixture into a piping bag and pipe into champagne glasses.
  9. Top with caviar (about ½-1 tsp each glass) and garnish with a sprig of mint.
  10. Serve immediately.