Macadamia sabayon with berries
Prep 10 mins
Cook 10 mins
Serves 4-6
Difficulty 2
Sabayon is the emergency dessert you want to have in your cooking arsenal when unexpected guests pop by. It’s rich and velvety and very simple to make, as it consists just of yolks, liqueur and sugar. We have used Brookie’s Macadamia liqueur, which is like an Australian version of a nut liqueur, like amaretto or hazelnut liqueur. You can use amaretto or another nut liqueur if you like and a dry sherry is also great.
Mixed berries, to serve
MACADAMIA SABAYON
5 egg yolks
80g golden caster sugar
50ml macadamia liqueur
1. Whisk ingredients in a heatproof bowl placed over a saucepan of rapidly simmering water. Increase heat so water bath is at a fast simmer, then whisk yolks, sugar and macadamia liqueur in a separate heatproof bowl over simmering water until mixture holds a ribbon (about 10 minutes).
2. Divide berries among bowls, then spoon sabayon on top. You can serve the sabayon as is or caramelise the top with a blowtorch for a little extra flavour.
INGREDIENTS
METHOD
Recipe by Lisa Featherby and image by Eatable.
