Tom Daley’s stress-free sabayon

  • Serves: 6
  • Prep: 5mins
  • Cook: 10mins

Ingredients

  • 60g caster sugar
  • 120ml marsala
  • 4 large British Lion egg yolks
  • 1/2 tsp vanilla bean paste
  • 300g strawberries, quartered
  • 225g raspberries
  • 1 tsp rosewater
  • 6 almond biscuits (such as Jules Destrooper)
  • A pinch of sugar

Method

  1. Mix the berries together with a pinch of sugar and the rosewater and set aside to macerate.
  2. In a large heatproof bowl, whisk together the egg yolks and caster sugar for a couple of minutes until pale and fluffy. Mix in the marsala and vanilla bean paste bit by bit then place the bowl over a pan of simmering water (make sure the bottom of the bowl does not touch the water otherwise you will get scrambled eggs!) and whisk for 5-10 minutes until the sauce is warm, pale, thick and mousse-like.
  3. Divide the berries between 4 glass bowls and pour the sabayon sauce over the berries and top with the almond biscuit. Serve immediately.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
283 31.5g 13.3g 10.3g 8.6g 0.6g

Click on the stars to rate this recipe:

5 / 5 rating (1 vote)

You might also like

Little lemon tarts

Little lemon tarts

These little lemon tarts might have an Easter theme but they taste delicious all year round.

Choconana muffins

Choconana muffins

These tempting muffins won't last long once the family get their hands on them.