Orange juice sabayon “cremeux” with red fruit, topped with mirengue Italienne

For the sabayon:

  • 4 egg yolks (keep the white clean, and separated in a clean bowl)

  • 5 oranges juiced (squeeze it fresh) (if it’s too much enjoy it in the morning with breakfast!)

  • 4 tbs sugar

  • 2 vegetarian gelatine leaves

  • 250 ml white yoghurt

  • 100 ml fat cream

  • Selection of red fruit, to taste. Strawberries, blueberries, raspberries,… (use frozen ones if fresh are unavailable, but defrost and hang up in a sift before, no extra juice wanted here)


  1. Start by putting the gelatine in cold water, make that enough water.

  2. Whisk the egg yolks, sugar, and juice until the volume is 3-4 times. Best done with a stand mixer but you can also do it by hand.

  3. If using a stand mixer swap to a pot. Start whisking in figure 8 motion, or try to do so, the point is to stay on the bottom and take all edges to the sides of the pot. You’ll want a lot of air whisked in here.

  4. After 1-2 minutes “cold whisking” put the pot on a medium fire and continue figure 8 motion, bringing in the air. Your mixture should start to get firm (takes about 3-5 minutes full gas 8 whisking). You are done when the stripes of your whisk stay in the mixture.

  5. Pour mixture back into the bowl and whisk until “cold”.

  6. Heat 1/4 of the cream and squeeze the water out of the gelatine. Add gelatine to the warm cream and stir until dissolved.

  7. Mix in yoghurt.

  8. Whisk the 3/4 remaining cream until mixture thickens and add to the egg yolk mixture, don’t whisk longer than 1 minute now. We don’t want the cream to become butter.

  9. Now add the amount of red fruit wanted and pour the “cremeux” in glasses, half full.

  10. Cremeux done.


For the mirengue italienne:

  • 35ml water

  • 140gr sugar

  • 100gr eggwhite (clean. Use the ones from the sabayon)

  • 60gr sugar


  1. Heat the water and 140gr sugar to 121*C (watch it, this is hot! And sugar burns easily)

  2. Whisk the egg whites and add the 60gr sugar in 3 parts. Breaking it up makes the absorption easier.

  3. When nice and firm, add the 121*C sugar/water in 1 smooth motion. Keep whisking until more or less room temperature. (Use a stand mixer again, or get a free workout, pre kcal intake from this dessert)

  4. Place the meringue in a piping bag and pipe swirls on top of the sabayon. Or just dollop it out with a spoon.


Throw on chopped, roasted almonds or pistaches or some more red fruit and mint if wanted.


Bonne appetit!