Moscato Sabayon

Summer has been HOT over in the East Bay of the San Francisco area, and we are secretly loving it.  In fact, we have declared that we think Oakland has just about the best weather in all of California.  Pretty bold statement, we know, but the days have been hot and the nights are cool.  Utter perfection.

Moscato Sabayon

These perfect summer days and nights are bringing us mounds of berries this summer, and we have been induldging in cartons of them.  Often we just toss them into bowls of thick Greek yogurt for breakfast, other times lightly crushed for flavored waters or cocktails.  That being said if we do not just pop them into our mouths, while licking sticky fingers, they are made into light desserts.

Most recently we have been enjoying them simply washed, piled into a bowl and with a big scoop of Moscato Sabayon plopped on top.  It is heavenly.  Denise recently wrote up a recipe for one of our favorite places in the food blogging world, Eat Boutique, and they are featuring this deliciously easy summer dessert this week.  We think you should definitely add it to your summer menu planning.  It is a crowd pleaser!

Happy Summer!

Recipe:  Moscato Sabayon (super easy as Denise says)

 

 

Comments

  1. This sounds absolutely PERFECT!! Love this idea!

  2. I adore sabayon, but I’ve never used moscato before, I mUst take a look!

  3. I am in love with all of the berries that we’ve been eating this year too! Headed over to get the recipe now!

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