It sounds fancy but this beautiful dessert only requires 5 ingredients and 15 minutes.
Ingredients
- 2 x 250g punnets strawberries, washed, hulled, thinly sliced
- 4 egg yolks
- 55g (1/4 cup) caster sugar
- 2 tablespoons kirsch
- 1 vanilla bean, split lengthways
Method
- Step 1Arrange the strawberries in concentric circles in four 500ml (2-cup) capacity shallow ovenproof dishes.
- Step 2Place egg yolks, sugar and kirsch in a medium heatproof bowl. Use a small sharp knife to scrape the seeds from the vanilla bean into egg-yolk mixture.
- Step 3Place the bowl over a saucepan of simmering water (make sure bowl doesn’t touch water). Use an electric beater to whisk egg-yolk mixture for 3-4 minutes or until mixture is thick and pale, and a ribbon trail forms when beaters are lifted.
- Step 4Preheat a grill on medium. Spoon the sabayon over strawberries. Cook under grill for 1-2 minutes or until the top is light golden. Serve immediately.
- Diabetes friendly
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
608 kj
Energy
3g
Fat Total
1g
Saturated Fat
2g
Fibre
4g
Protein
116mg
Cholesterol
15.05mg
Sodium
21g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
Notes
Note: The French version of Italian zabaglione, sabayon is traditionally made from egg yolks, sugar and marsala, and is served as an accompaniment to fruit or dessert.
- Author: Louise Pickford
- Image credit: Chris Court
- Publication: Australian Good Taste
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