• Bring agave syrup, fresh lemon peel, cornstarch and water to a simmer in a heavy gauge saucepan, stirring constantly until thick and bubbly.
• In a separate container, mix together egg yolks and lemon juice.
• Slowly add yolk/juice mixture into simmering agave mixture to temper the yolks, stirring constantly until completely incorporated and thick.
• Cool and reserve.
• Top each serving with ½ t of sabayon.

Directions for the Sabayon

• Mix all ingredients, blending until smooth.
• Serve cold or at room temperature with fresh sliced fruits or berries.

Vanilla and Mascarpone Sabayon
Recipe Nutrient Analysis: Single Serving

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