How to make it

  • Add 1/2 lemon juice to egg white and whisk on high speed until frothy.
  • Slowly add in sugar until stiff peaks form.
  • Bring coconut milk, juice of 1/2 lemon and vanilla extract to a simmer.
  • Shape meringue into a quenelle and poach it in coconut milk 5 minutes or until cooked.
  • Remove from milk and gently roll in toasted coconut flakes.
  • To make sauce whisk together yolks, sugar and marsala for 5 minutes.
  • Over medium high heat whisk yolks until they start to thicken them remove from heat.
  • Whisk another 30 seconds then add juice and zest from lemon.
  • Plate some of the lemon sabayon sauce to create a pool then add meringue.
  • Dust with toasted coconut flakes and serve immediately.

Reviews & Comments 4

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    " It was excellent "
    bluewaterandsand ate it and said...
    Wow, it looks fantastic and sounds delicious!
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  • turtle66 10 years ago
    Very nice thanks for the post...Turtle.
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    " It was excellent "
    momo_55grandma ate it and said...
    I'm not sure what marsala is could ya tell me. otherwixe this looks good.
    Was this review helpful? Yes Flag
    " It was excellent "
    juliecake ate it and said...
    Beautiful presentation, looks delicious! Thanks to you and your friend for sharing!
    Was this review helpful? Yes Flag

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