Coconut sugar sabayon with fresh summer fruit

Coconut sugar sabayon with fresh summer fruit

Ingredients

6 egg yolks

100g coconut sugar (more if you are using a dry wine, less if you are using a super-sweet wine)

60g sweet wine*

½ vanilla bean, seeds scraped

100g mascarpone

250g fresh fruit such as berries, mangoes or apricots

Ingredients

Method

1. Peel and prepare the fruit and sweeten with a little sugar if it is not at its peak. Leave to macerate while you prepare the sabayon.

2. In a heatproof bowl that rests easily in a saucepan containing some water without touching the surface of the water, whisk together the egg yolks, sugar, wine and vanilla seeds until the mixture starts to get frothy.

3. Set the bowl over the saucepan of simmering water and whisk continually while the mixture heats and thickens. This will take about 10 minutes. It is ready when the mixture is lightened, thick and airy and at ribbon stage (when you lift the whisk with some of the mixture on it, the mixture will fall back into the bowl in ribbons, which slowly disappear back into the mixture). Fold in the mascarpone.

4. Divide the sabayon among four serving glasses and spoon over the fresh fruit. Serve immediately.

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