You don’t have to bake to pull off a beautiful, elegant dessert, especially with summer’s sweet berries on hand. Here, berries are topped with sabayon, a silky custard made by whisking eggs, sugar and wine over low heat on the stove top.
Mixed Berries with Sabayon
2 cups mixed berries
4 egg yolks, at room temperature
Grated lemon zest from 1 lemon
1/4 cup plus 2 Tbs. granulated sugar
3/4 cup dessert wine such as Muscat, at room temperature
Powdered sugar for dusting
Fill a bowl three-fourths full with ice water and set aside. Pour 2 inches water into a saucepan and bring to a gentle boil. Meanwhile, divide berries among 6 small ovenproof plates or ramekins.
In a large stainless-steel bowl, whisk together egg yolks, lemon zest and sugar until pale and slightly thickened, about 2 minutes. Add wine. Set bowl over the gently boiling water and whisk constantly until the sabayon is thick and has doubled in volume, about 8 minutes. Immediately set bowl in ice-water bath.
Preheat broiler. Spoon sabayon evenly over berries. Place plates on a rimmed baking sheet and broil until sabayon is golden, about 3 minutes. Remove from oven and dust with powdered sugar. Serve at once. Serves 6.
