Total Time
15mins
Prep 15 mins
Cook 0 mins

One of the recipes of the month - March 2005 - in the BBC Good Food magazine.

Ingredients Nutrition

  • 4 egg yolks
  • 60 g caster sugar
  • 5 tablespoons Frangelico (hazelnut liqueur)
  • 300 g mixed berries, such as raspberries, strawberries and blackberries
  • 2 tablespoons sliced almonds
  • mint sprig, to garnish

Directions

  1. Place the egg yolks and sugar in a large bowl and whisk until pale and thick, using a hand-held electric beater.
  2. Preheat the grill.
  3. Add the Frangelico to the egg mixture and place the bowl over a saucepan of gently simmering water, making sure the water doesn't touch the base of the bowl.
  4. Continue whisking for at least 10 minutes, or until the mixture is pale and very foamy. It should have increased in volume dramatically.
  5. Put the mixed berries into a heatproof serving dish. Spoon the sabayon over the fruit and sprinkle the almonds on top.
  6. Place under the hot grill for 2-3 minutes, until the almonds and the sabayon colour slightly.
  7. Decorate with sprigs of mint and serve immediately.
Most Helpful

I'm going to use this recipe to try to recreate a dessert we had in Spain, they used Cointreu for the liqueur and put raspberries and a scoop of vanilla ice cream in it.

5 5

This was a very different recipe for me. Never heard of a Sabayon before. It was very good, i loved how the eggs got foamy and just a very nice, light, refreshing dessert.