Recipe a Day for May: Fruit Wine Sabayon Pound Cake
|May 26, 2012||Posted by Sarah under Cooking, Produce, Recipes, Wine|
Calling all dessert fanatics – this recipe is for you! Today’s recipe is a pound cake topped with fresh berries and sabayon. If you are unfamiliar with sabayon, it is a common European dessert that is like a light custard made with wine. It would be a fantastic dessert to make this weekend because you can keep with the “red, white and blue” theme of Memorial Day by incorporating strawberries and blueberries into it.
Fruit Wine Sabayon Pound Cake
Yield 6 Servings
- ¼ cup packed light brown sugar
- ¼ cup water
- 4 large Florida egg yolks
- 2 tablespoons sweet Florida fruit wine
- ½ cup chilled whipping cream
- 24 ounces of your favorite Florida berries, rinsed and patted dry
- 2 tablespoons natural sugar
- 1 bunch fresh Florida mint
- 1 16-ounce (preferably homemade) pound cake loaf
Combine brown sugar, water, egg yolks and 1 tablespoon of fruit wine in medium stainless steel bowl. Place bowl over medium sized pot of simmering water (bowl should not be in contact with water.) Whisk until mixture triples in volume and kitchen thermometer registers 160° (about 4 minutes.) Place bowl inside a larger bowl that has been filled with ice and water; whisk sabayon lightly until completely cool.
Whip cream in another medium steel bowl until soft peaks start to form. Slowly add sabayon to the whipped cream and fold together. Cover and refrigerate.
Purée 3/4 cup berries with 2 tablespoons sugar and remaining 1 tablespoon fruit wine in food processor. Pour purée into large bowl and stir in remaining whole berries until well-coated.
Cut and arrange 3 thin triangle-shaped cake slices on a plate. Spoon berry mixture over cake. Top with sabayon and fresh mint leaf.
One serving contains the following: Calories 361; Total Fat 19g; Cholesterol 188mg; Sodium 133mg; Total Carbohydrates 44g; Protein 5g. High in Vitamin C.