Sabayon with Berries, Pomegranates and Sugar Shards

SERVES 2    

Styling: Diane Heierli
Photography: C&D Heierli
Assistant: Ros McOnie

SERVING SUGGESTION: Try this recipe with a sparkling wine or MCC from


For the Sabayon:

  1. Bring a small pot of water to the boil.
  2. Beat egg yolks and sugar with an electric mixer until pale and fluffy (use a glass bowl).
  3. Add rum and then place the glass bowl over the simmering water (water must not touch the bowl).
  4. Whisk until mixture is almost about to boil. Stir in the remaining rum and leave to cool.
  5. Beat cream to soft peaks and fold into mixture.

For the Sugar Shards:

  1. Place sugar and water in a pot over a low heat.
  2. Allow sugar to dissolve and then bring to the boil.
  3. Allow syrup to reduce until deep amber colour forms.
  4. Swirl the pot gently and then pour caramel onto a Silpat mat to cool.
  5. Break into shards once completely cool.

To assemble:

  1. Place sabayon on the base of a bowl, top with berries, pomegranate rubies, sugar shards and mint and serve immediately.


For the Sabayon:
4 free-range egg yolks
80g castor sugar
40ml rum
200ml cream
1 cup sugar
½ cup water
150g raspberries
150g strawberries
100g pomegranate rubies
5g mint leaves