2 cups white seedless grapes, peeled and halved lengthwise
2 cups diced fresh pineapple
2 cups canned mandarin orange segments
2 cups mini marshmallows
For the sabayon sauce:
2 eggs at room temperature
2 Tbs. sugar
1/4 cup light cream
Juice of 1 lemon
1 cup heavy whipping cream
In a large bowl, combine the well-drained fruit and add the marshmallows. Set aside.
Set up a double boiler over water that’s simmering but not touching the top pan. Put the eggs in the top of the double boiler and whisk them until light. Gradually add the sugar, light cream, and lemon juice. Cook in the double boiler until thick (almost pudding-like), stirring constantly. The sabayon is all about texture. Cook it to 145°F, using an instant-read thermometer for best results. Pour into a bowl and cool.
Whip the heavy cream and fold it into the cooled egg mixture. Pour over the fruit and gently fold it in. Cover and refrigerate for 24 hours.
Serve in a deep serving piece or in individual dessert dishes or coupe glasses.
Pro Tips: Stanhope says there are two keys to success with this dish. First, the sabayon (a light, sweet sauce traditionally made with egg yolks, sugar, and wine) is all about texture. You must stir it constantly for the right consistency. Second, allowing the dish to set up in the refrigerator for 24 hours is very important. “You probably could take a shortcut,” says the chef, “but I think the brilliance of the 24-hour salad is that you make it the day before so you can focus on being with your loved ones on the big day.”
Incorporate new flavors in your holiday menus
