Cook : 00:15
1- Hull the strawberries, and divide the strawberries and raspberries among four dessert glasses.
2 - Put the egg yolks and sugar in a heatproof bowl and whisk to combine. Place the bowl over asaucepan of gently simmering water (or use a double boiler) and cook gently, whisking constantly,for 2–3 minutes, or until warm and creamy.
3 - Whisking continuously, add the brandy in a thin steady stream, and continue to whisk for another 10–12 minutes, or until the sauce is thick. Remove from the heat.
4 - Spoon the sabayon sauce over the berries and serve immediately. You can serve this dessert on its own, or accompany it with crisp dessert biscuits.
Each serving provides :
211 calories, 3 g protein, 4 g fat (1 g saturated fat), 24 g carbohydrate (24g sugars), 3g fiber, 11 mg sodium