Name: Tom Daley’s stress-free sabayon
Prep time: 5 min
Cook time: 10 min
Yield: 6
Ingredients: 60g caster sugar; 120ml marsala; 4 large British Lion egg yolks; 1/2 tsp vanilla bean paste; 300g strawberries, quartered; 225g raspberries; 1 tsp rosewater; 6 almond biscuits (such as Jules Destrooper); A pinch of sugar

Serves: 6
Prep: 5 mins
Cook: 10 mins

Ingredients

Calories: 283kcal
Carbs: 31.5g
Protein: 13.3g
Fat: 10.3g
Saturates: 8.6g
Salt: 0.6g

60g caster sugar
120ml marsala
4 large British Lion egg yolks
1/2 tsp vanilla bean paste
300g strawberries, quartered
225g raspberries
1 tsp rosewater
6 almond biscuits (such as Jules Destrooper)
A pinch of sugar

Method

Mix the berries together with a pinch of sugar and the rosewater and set aside to macerate.
In a large heatproof bowl, whisk together the egg yolks and caster sugar for a couple of minutes until pale and fluffy. Mix in the marsala and vanilla bean paste bit by bit then place the bowl over a pan of simmering water (make sure the bottom of the bowl does not touch the water otherwise you will get scrambled eggs!) and whisk for 5-10 minutes until the sauce is warm, pale, thick and mousse-like.
Divide the berries between 4 glass bowls and pour the sabayon sauce over the berries and top with the almond biscuit. Serve immediately.