• 2 punnets of blackberries
  • 2 tblsp brown sugar
  • 50 g butter
  • 1 vanilla pod
  • 1 glass crème de cassis
  • 8 egg yolks
  • 2 tblsp caster sugar
  • 1 glass of marsalla or sweet sherry


  • Put a pot of water on, bring to boil and turn down to simmer.
  • Get a bowl that will fit over top of pot and add yolks, caster sugar and wine.
  • Whisk until it's light, pale, fluffy and the mix holds a figure of eight. (Be careful not to scramble).
  • In a separate pot, add sugar and butter and melt together.
  • Then add crème de cassis and vanilla pod and whisk all together.
  • Add blackberries and cook until liquid just comes to boil.
  • Add blackberries in a dish. Spoon over Sabayon and then gratinate under grill until golden brown.
  • Serve immediately.