How to make a sabayon sauce

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This is an easy sauce that is similar to hollandaise. In this sweetened version, egg yolks, sugar and a liquid (alcohol or reduced fruit poaching liquor) are whisked well over heat to produce a light and airy sauce – perfect to fold into whipped cream and cover fresh fruit, and then caramelise under a hot grill. But as you will find, there are many other ways to use a sabayon.

Method

1. Put 80g caster sugar, 5 egg yolks and 100ml sweet wine or flavoured eau-de-vie in a heatproof bowl set over a pan of barely simmering water on a low heat.

2. Whisk together using a balloon whisk.

3. Keep whisking over the heat until it thickens, doubles in volume and turns pale. When you lift up the whisk it should leave behind a ribbon trail.

4. Take off the heat and leave to cool to room temperature, then fold in 300g lightly whipped double cream. Makes about 500g.

Serves 4

12 fresh green almonds in the shell,
plus extra to serve
3 apricots
12 strawberries
1 punnet of golden raspberries
​Sabayon
1 lime (optional)

Place the almonds, apricots, strawberries and raspberries in a serving dish. Top with the Sabayon and glaze very quickly with a kitchen blowtorch, or under a very hot grill. Grate some fresh almonds and lime zest, if using, over the top, then serve.

From The Skills by Monica Galetti. Published by Quadrille, £20