Whisk the egg yolks and sugar. Heat the apple juice and lemon juice until boiling. Pour of the apple juice mixture onto the egg yolks and whisk until frothy. Then add 1/4 this into the reminder of the apple juice and heat up in the pan, whisking constantly until the mixture has thickened and barely leaves a trail. Do not overcook as you will be left with scrambled eggs. Add some cracked black pepper for an unusual kick.
Mix the apples with the lemon juice, caster sugar and vanilla. Heat the butter till foaming and fry the apple mixture until golden brown. Add the remaining ingredients and mix well. Transfer into individual ramekins and top with the sabayon. Grill until golden brown and serve.