Berries with Warm Sherry Sabayon
Sherry is used to coat fresh berries, then mixed into a rich sabayon for a decadent topping.
Photography: VICTORIA PEARSON
Source: Martha Stewart Living, May 1997
- 5 tablespoons sugar
- 1/3 cup plus 2 tablespoons dry sherry
- 1 pint mixed berries, such as blueberries, raspberries, and strawberries, hulled and quartered if necessary (Choose the ripest and sweetest berries available.)
- 3 large egg yolks
Sprinkle 2 tablespoons sugar and 2 tablespoons sherry over berries; let stand, tossing gently once or twice, for about 30 minutes.
Combine remaining 3 tablespoons sugar, 1/3 cup sherry, and egg yolks in a small bowl; whisk together. Set bowl over pan of simmering water, and continue whisking until tripled in volume, frothy, and warm to the touch, 6 to 8 minutes. Serve berries and sabayon together.