The beautiful berries I collected from River Clyde berry farm and Carole Ruta’s walnuts in honey took this grand classic to the next level.
Servings: 10 – 12
Preparation Time: 20 minutes
Cooking Time: 10 minutes
250g thin Savoiardi or lady finger sponge biscuits, approx. depending on size of bowl
½ cup (125ml) local dessert wine
500g blueberries (4 x 125g punnets approx)
2 x 500g different berries e.g. marionberries, loganberries, raspberries, strawberries
Carole Ruta’s walnuts in honey
6 egg yolks
1/3 cup caster sugar
180ml sparkling wine
300ml thickened cream, firmly whipped
- To make the sabayon: whisk egg yolks and caster sugar in a medium bowl until pale. Place over a saucepan of simmering water and gradually whisk in the sparkling wine until the mixture thickens and coats the back of a spoon. Don’t rush this – it will take 5 – 10 minutes. Remove from the heat and cool, whisking occasionally. (Ideally whisk over a bowl of ice until cold). When cool, fold through whipped cream.
- Place 1/3 biscuits in the bottom of a large glass bowl. Drizzle with a couple of tablespoons of the dessert wine. Spoon 1/3 sabayon over the sponge. Layer blueberries on top. Layer another 1/3 of the biscuits on top, drizzle with half remaining dessert wine, then 1/3 sabayon, then a layer of other berries; then last 1/3 biscuits, remaining dessert wine, sabayon and other berries.
- Decorate with walnuts in honey. Place in fridge for at least an hour or overnight for flavours to meld and biscuits to soften.
This recipe comes from the TV series (and now cookbook), Lyndey Milan’s Taste of Australia. Buy your copy of the accompanying cookbook to the TV series online by clicking here!