Required time 30 minutes
- 4 kiwis, peeled and roughly chopped
- 20 strawberries, washed, hulled and roughly chopped
- For the sabayon:
- 50g sugar
- 75ml water
- 2 egg yolks
- 15ml sweet sherry
- 100ml double cream
Boil the water with the sugar for three minutes until it is syrupy and reduced.
Whisk the sherry and egg yolks together until light and fluffy
In another bowl, beat the cream until it forms soft peaks
Whilst beating the egg yolk mixture add the sugar solution in a thin trickle until you have an light fluffy foam.
Carefully fold in the whipped cream and refrigerate.
Divide the kiwis and strawberries over four nice glasses and pour over the sabayon.
Tip: sprinkle with finely grated white or milk chocolate if desired.