- ⅓ cup sugar
- 100 g strawberries, trimmed and halved
- 125 g raspberries
- ¼ cup lemon, juiced
- 6 free-range egg yolks
- 1 cup cream, whipped
Preheat the oven’s grill. Sprinkle 2 T sugar and a little lemon juice over trimmed and halved strawberries and raspberries.
Set aside to macerate for 10 minutes. Place the free-range egg yolks and 70 g sugar in a clean, metal bowl and cream until smooth.
Place the bowl over a saucepan of simmering water over a low heat and whisk until thick, foamy and tripled in volume. Remove from the heat. Fold in whipped cream. Place the berries in a serving dish and spoon over the sabayon, then grill until golden. Serve warm