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5.0 from 3 votes

Tunisian sabayon

Tunisian sabayon is a delicious egg-based ice cream, flavored with orange blossom water, that is an adaptation of the original Italian version.

Prep Time
20 mins
Rest Time
8 hrs
Total Time
20 mins
Servings: 10 people
Course: Dessert
Cuisine: Tunisian , North African

Ingredients

  • 6 eggs
  • ⅔ cup sugar
  • ½ teaspoon vanilla extract
  • ½ cup oil
  • 2 tablespoons orange blossom water
  • pistachios or almonds, crushed
Equipment
  • Stand mixer
  • ramekins

Instructions

    Cup of Yum
  1. Separate the eggs.
  2. Whisk the yolks with 5 tablespoons of sugar and the vanilla extract, until the mixture becomes pale and frothy.
  3. Add the oil slowly, and continue whisking to obtain a smooth and homogeneous mixture.
  4. Add the orange blossom water and mix.
  5. Separately, beat the egg whites with the remaining sugar until stiff.
  6. Fold one third of the egg whites into the yolks gently, then gradually combine the remaining egg whites by folding without stirring.
  7. Pour the mixture into individual ramekins or into a large pan and place in the freezer for at least 8 hours.
  8. Decorate with pistachios or crushed almonds.
  9. Serve by itself, or with red berries, harissa hloua or bouscoutou (sponge cake).