Kiwi and Orange Sabayon Gratin

2 Reviews
100% would make this recipe again

Slices of kiwi and orange in a foamy custard made with eggs and Marsala wine.

A delicious dessert that must be prepared at the very last minute and eaten right away.

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Preparation : 10 min Cooking : 15 min
120 calories/serving


1 kiwis, sliced crosswise 90 g
1 oranges, sliced crosswise 180 g
1 egg yolks
1 tbsp Marsala wine, or Port wine 15 mL
1/2 tbsp water 8 mL
1 tbsp sugar 12 g
1/2 tbsp icing/confectioners' sugar 4 g

Before you start

Using a bain-marie is a must to prepare the sabayon.


  1. Preheat the broiler. Peel the kiwis and oranges, then slice them crosswise and place the slices on individual serving plates. Set aside.
  2. Separate the egg whites and yolks. Set the whites aside in a glass jar with a lid and put them in the refrigerator or freezer for a future use in another recipe. To make the sabayon, put the yolks in the upper bowl of a bain-marie. Pour in the Marsala wine, cold water, and sugar (regular). Cook over very low heat, with constant beating using a whisk, until a creamy sauce is obtained after about 5 min. Portion out the sabayon over the fruit slices.
  3. Put the plates in the oven close to the upper heating element (about 3 cm) and broil about 2-3 min until a crust has formed. Dust with icing sugar and serve right away.

Nutrition Facts Table

per 1 serving (130 g)


% Daily Value




3 g

5 %

Saturated 0.9 g
+ Trans 0 g

5 %


110 mg


10 mg

0 %


21 g

7 %


2 g

9 %


18 g

Net Carbs

19 g


3 g

Vitamin A

6 %

Vitamin C

119 %


5 %


4 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin C
Good source of  :
Folacin, Vitamin B12, Vitamin K
Source of  :
Fibre, Magnesium, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin D, Vitamin E
Low  :
Saturated Fat, Sodium
Free  :
Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Meat and Alternatives 0
Other Foods ½

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2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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