Say hello to a dessert that’ll bring back memories of the summer months - strawberries with a boozy prosecco sabayon.
Sabayon is the French name for zabaglione, a airy mousse-like Italian dessert.
3 free-range egg yolks
3 tbsp caster sugar
1 tbsp prosecco
6 lemon verbena leaves plus some to garnish
200g strawberries, hulled some halved and quartered and some whole
For the sabayon, place the egg yolks, sugar, Prosecco and lemon verbena into a bowl placed over a saucepan of simmering water. Whisk vigorously and constantly until the mixture becomes thick and foaming.
Place the strawberries onto the plates. Spoon the sabayon over and blow torch or place under the grill to cook for three minutes until golden brown.