Description
Make sure the sauce is whisked long enough for it to become the consistency of double cream. The Frangelico gives it a wonderful hazelnut flavour. You could use other liqueurs, such as Grand Marnier or kirsch, or marsala.
Ingredients
4 egg yolks
60g/2¼oz caster sugar
5 tbsp Frangelico (hazelnut liqueur)
300g/11oz mixed summer berries, such as raspberries, strawberries and blackberries
2 tbsp flaked almonds
mint sprigs, to decorate
Recipe taken from MASTERCHEF GOES LARGE published by Ebury Press and now on sale in bookshops. Copyright Shine Limited 2005. Used by permission of Ebury Press. All rights reserved.
Method
1. Preheat the grill. Put the egg yolks and sugar in a large bowl and whisk until pale and thick, using a hand-held electric beater.
2. Add the Frangelico and place the bowl over a saucepan of gently simmering water, making sure the water doesn't touch the base of the bowl. Continue whisking for at least 10 minutes, until the mixture is pale and very foamy. It should have increased in volume dramatically.
3. Put the mixed berries into a heatproof serving dish. Spoon the sabayon over the fruit and sprinkle the almonds on top.
4. Place under a hot grill for 2-3 minutes, until the almonds and sabayon colour slightly. Decorate with sprigs of mint and serve immediately.
