The fruits are heated gently to release their crimson juices, and then layered with sliced bread and chilled overnight to allow the flavors to meld. Garnished with additional fresh fruit, this ruby beauty makes a dramatic statement.
Any combination of stone fruits can be used for this dessert. A nonreactive metal bowl is ideal for making sabayon because of its conductivity.
Note: The egg yolks in this dish are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.