Instructions: Fill a medium stockpot a quarter of the way full with water. Bring to a boil, then reduce heat and let simmer. Fill a large bowl with ice water; set aside. Combine sugar and egg yolks in a large metal bowl and whisk until mixture is pale and has a thick consistency, about 3 to 4 minutes. Add cider and Calvados, and beat for 2 more minutes. (For best results, choose a bowl that just fits inside the pot.) Set the bowl over the simmering water. Whisk together for 6 to 8 minutes, until the sabayon thickens and is fluffy and slightly stiff. The sabayon should begin to look satiny and start sticking to the bowl slightly; air bubbles will become very fine, instead of large and loose. Set bowl in ice-water bath. Continue whisking sabayon until chilled, about 3 minutes. Whip the cream to medium-stiff peaks, and fold into chilled sabayon. The sabayon can be stored in refrigerator for up to 24 hours.

Makes about 3 cups or 5 servings.

Comments:
This recipe also stands alone as a dessert, served barely warm in cups or glasses, or can be poured over poached fruit, cake, or ice cream.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.