“One of the recipes of the month - March 2005 - in the BBC Good Food magazine.”
READY IN:
15mins
SERVES:
4
UNITS:
US

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.

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