Plum Hazelnut with Champagne Sabayon Sauce

Plum Hazelnut with Champagne Sabayon Sauce

The Team often works out and gets the incredible opportunity to talk fitness with top celebrities and stars across the Big Screen and Music Charts! In this great behind-the-scenes clip we share some to their insightful ways of living healthy lifestyles, which begins with nutrition. Enjoy and eat smart, work it hard in the gym with Mauer Sports Nutrition and #sweatitup!

  • 13 oz. granulated sugar
  • 3 oz. butter, room temperature
  • 6 eggs
  • Linzertorte dough (recipe follows)
  • 4 T. apricot or red current/ raspberry jam
  • 6-10 plums, seeded, cut in wedges or thick slices
  • Cinnamon, as needed
  • Champagne/Lemon Sabayon Sauce (recipe follows)

1. Mix sugar and butter in bowl. Gradually add eggs; mix to a custard.

2. Roll out linzertorte dough. Line tart pans. Par-bake blind.

3. Spread jam on linzertorte bases; arrange plums in pattern. Pour custard over plums; sprinkle with 4. cinnamon. Bake at 350ºF until golden-brown. Reduce heat to 300ºF; bake until custard sets, approximately 15 minutes. Cool

4. Slice. Serve with champagne/lemon sabayon sauce.
Linzertorte Dough

  • 12 oz. butter
  • 18 oz. granulated sugar
  • 18 oz. hazelnut flour
  • 20 oz. all-purpose flour or 50/50 bread/ cake flour
  • ½ oz. cinnamon
  • 1½ t. lemon zest
  • 1 T. vanilla extract
  • 1½ t. salt
  • 4 eggs

 Cream butter and sugar together just until smooth. Add hazelnut flour, all-purpose flour, cinnamon, lemon zest, vanilla extract, salt and eggs; mix until smooth. Chill until firm.
Champagne/Lemon Sabayon Sauce
½ cup champagne
2 T. lemon juice
½ t. lemon zest
½ cup granulated sugar
4 egg yolks
½ cup whipped cream (soft peaks), optional


 Over bain marie in stainlesssteel bowl, whisk champagne, lemon juice, lemon zest, sugar and egg yolks until cooked to 160ºF. Serve warm, or chill over ice until room temperature. Fold in whipped cream, if desired.


2 Tarts

Reprinted with permission from the American Culinary Federation and Credit: Mollie Katzan, Cookbook Author/Artist
The National Culinary Review, February 2010

Friday Fun with John Oates!

Friday Fun with John Oates!

Check out this special edition of Celebrity Spoon Sing-a-Long! Go head to head with Eric the Trainer and John Oates – sing a little, talk a little fitness and add some music to your workout.

Now Available: Season 3

Now Available: Season 3

You can catch up on Celebrity Sweat’s reality show here! Watch Season 3′ now, for free – then in November be sure to check out Season 4 – exclusively on Amazon Prime! Season 5 is in the works and will air on Amazon Prime in January 2019.

If you thought the past 4 seasons were educational, entertaining and fun – you haven’t seen anything yet!


Csweat Season 3 Sizzle

1 year ago

Catch a peek at what season 3 of Celebrity Sweat included - and be sure to visit www.csweat.com for the complete season, available for...

Mango/Passion Fruit Pie

Mango/Passion Fruit Pie

  • 1/4 cup passion fruit juice
  • ½ cup sugar
  • 3 T. cornstarch
  • 4 lbs. fresh mango, peeled, cut in
  • chunks or slices
  • Butter pie crust

Combine passion fruit juice, sugar and cornstarch; heat until simmering.

Pour over mango; toss to coat. Pour into butter pie crust of choice; top with second crust.

Bake at 425°F for approximately 30-40 minutes.

Let cool.

Store at room temperature.

Reprinted with permission from American Culinary Federation; with credit: Sandy Poehnelt, Owner, The Right Slice, Lihue, Hawaii. The National Culinary Review, April 2016

Fit Tip: Bill Goldberg shares his fitness routine

Fit Tip: Bill Goldberg shares his fitness routine

As we age, our body’s ability to recover or workout as rigorously as when we were younger changes. By modifying our routines and nutritional intake we can still attain our fitness goals, and keep our bodies at peak performance levels. Goldberg shares some of his fitness routines and the changes he’s made as he gets older with the team. Check it out!

© Copyright Lisa Abbi Enterprises ® 2018 | Celebrity Sweat All Rights Reserved