Arrange in cups:
6 cups mixed summer fruit
For the Sabayon, whisk together over pan of hot water:
6 egg yolks
1/3 cup vanilla sugar
1/2 cup liqueur, such as Cointreau, kirsch or Grand Marnier*
1 strip of lemon rind
Arrange fruit in four individual dishes. Beat egg yolks in a large bowl with vanilla sugar until thick and pale. (If you can't find vanilla sugar, use superfine granulated sugar and add 1/2 tsp. vanilla to the mixture.) Gradually whisk in liqueur or juice and lemon rind. Place mixture in a double saucepan or stand the bowl over a pan of hot water. Whisk constantly until thick, fluffy and pale. (When the whisk is lifted out of the mixture it should leave a trail that lasts for 2-3 seconds.) Pour equal amounts of the sauce into each dish on top of the berries. * Note: If you don't want to use alcohol, use pure fruit juice such as grape, mango or apricot.
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