Sabayon Berry Pudding

INGREDIENTS

• 5 Dunnes Stores Free Range Eggs, separated
• 1 vanilla pod
• 200g caster sugar
• 150ml white wine
• Zest of 1 lemon
• 750g Dunnes Stores Mixed Summer Berries (raspberries, strawberries, blueberries)
• 150ml Dunnes Stores Double Cream
• Fresh mint

METHOD

1. Split the vanilla pod in half lengthways, then scrape the seeds into a large heatproof bowl using the back of a knife.
2. Add the wine, sugar, lemon zest and egg yolks, then whisk together.
3. Set the bowl over a saucepan of gently simmering water, ensuring the base of the bowl does not touch the water. Whisk vigorously for 5–10 minutes until the mixture becomes frothy, thick and holds its shape when dropped from the whisk.
4. Remove from the heat and allow to cool slightly before assembling.
5. Whip the cream until soft peaks form.
6. Pour the sabayon into glasses, top with mixed berries, whipped cream and fresh mint. Serve immediately.