Vin Santo Sabayon with Fresh Berries

Ingredients

• Fresh berries (Selection; use whichever berries are available. The finishing list names blueberries, cherries, raspberries, and strawberries; clean before macerating.)
• 6 Egg yolks (St Ewe brand specified; use the yolks only.)
• 50 g Caster sugar
• 12 ml Vin Santo (Dessert wine.)
• Icing sugar (A little, for macerating the fruit; amount not specified.)
• Ground coffee (Transcript mentions as a finishing garnish; amount not specified.)
• Lemon (Transcript mentions grated lemon to finish; amount not specified.)

Steps

1. 1

   Clean the selected berries. Sprinkle them with a little icing sugar and leave to macerate for 10 minutes so they steep and begin to soften.

2. 2

   Put the egg yolks and caster sugar in a KitchenAid bowl. Add the Vin Santo and whisk to aerate the mixture.

3. 3

   Set the bowl over a bain-marie and whisk well, using a figure-eight motion, until the mixture reaches 65°C and thickens toward ribbon stage.

4. 4

   Fit the bowl to the machine and whisk at full speed until the mixture has doubled in volume. Transfer it to a container lined with clingfilm, or to a piping bag.

5. 5

   Arrange the macerated fruit on serving plates and top it with the sabayon.

6. 6

   Place the plated fruit and sabayon under a hot grill briefly, just until the surface colors. The transcript describes this as a couple of minutes.

7. 7

   Serve immediately. The transcript additionally mentions finishing with ground coffee and grated lemon; add these as desired.

Notes

The source gives no quantity for the berries or icing sugar. Ground coffee and grated lemon are mentioned in the transcript but not in the written description. The written recipe does not specify a measured grill duration or temperature.

Nutrition per serving

• dessert
• Italian
• vegetarian
• gluten-free
• fruit
• bain-marie
• grilled
• restaurant-style