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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Fruit Recipe

Fruit Wine Sabayon Pound Cake

1/4 cup, packed light brown sugar
1/4 cup water
4 large egg yolks
2 tablespoons sweet fruit wine
1/2 cup whipping cream, chilled
24 ounces your favorite berries, rinsed and patted dry
2 tablespoons natural sugar
1 bunch fresh mint
1 1 6-ounce pound cake loaf, preferably homemade
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 degrees F (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.

6 servings

Nutritional Value Per Serving
Calories 361; Total Fat 19g; Cholesterol 188mg; Sodium 133mg; Total Carbohydrates 44g; Protein 5g

Look for "Fresh from Florida" ingredients at your grocery store.

Fruit Wine Sabayon Pound Cake Download High-Resolution Image (JPG)

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