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  • 4
  • Easy
  • 10 minutes
  • 10 minutes


  • 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

Cooking Instructions

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

Discover more berry-filled recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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