Tom Daley’s stress-free sabayon

  • Serves: 6
  • Prep: 5 mins
  • Cook: 10 mins


  • 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


  1. Mix the berries together with a pinch of sugar and the rosewater and set aside to macerate.
  2. 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.
  3. Divide the berries between 4 glass bowls and pour the sabayon sauce over the berries and top with the almond biscuit. Serve immediately.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
283 31.5g 13.3g 10.3g 8.6g 0.6g

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3 / 5 rating (5 votes)

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