• 30 g caster sugar
  • sugar
  • 300 g raspberries
  • 300 g blueberries
  • 300 g strawberries
  • 1 lemon juice
  • for the sabayon sauce:
  • 5 egg yolks
  • 110 ml white wine
  • 40 g caster sugar


  • Cut large pieces of fruit in half put in a bowl.
  • Put the lemon juice over, add sugar, toss slightly so the sugar and lemon juice are covering the fruit.
  • Sabayon: whisk all the ingredients in a bowl over a pan of boiling water until it has fully expanded. It will take 15 min.
  • Take the fruit out of the fridge. Divide the fruit and extra juice onto heatproof plates. Top with sabayon. Sprinkle of caster sugar.
  • Put under the oven/grill for 2 minutes or less.