We’re sharing one of favorite summer desserts with people.com‘s Celebrity Diner Club. Fresh melons, lots of crisp citrus-y wine and rich sabayon make this a treat to remember. Best of all, you whip the whole thing up in about 15 minutes! Click here to get the story and our step-by-step photos.

Summer Melon with Sauvignon Blanc Sabayon
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ½ cup New Zealand sauvignon blanc
  • ⅓-1/2 cup granulated sugar (to taste)
  • 4 large egg yolks
  • 2 cups cantaloupe, diced
  • 2 cups watermelon, diced
  • 1 tablespoon chopped fresh mint leaves
  1. Place a medium sized sauce pot filled halfway with water on the stove and bring to a simmer.
  2. Combine the wine, sugar and egg yolks in a heat proof bowl that can rest on top of the pot without touching the water. Beat with a whisk or electric mixer.
  3. The mixture should triple in volume within 1-2 minutes of beating. Continue beating over the simmering water, using the mixer to stir the mixture and scrape the edges and bottom of the bowl.
  4. Mix 6-8 minutes, or until yolks form soft peaks (like whipped cream).
  5. Remove the bowl from the heat and beat 1 minute to help cool. If making ahead, refrigerate untli ready to serve. To cool the mixture quickly set the bowl over a bowl filled with ice water and continue beating until cooled.
  6. Toss the cut melon with the mint and divide among 4 bowls or glasses.
  7. Spoon the sabayon over the melon.

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