Ingredients
Serves 43 egg yolks
75g sugar
75ml white wine
150ml cream, whipped to soft peak
Selection of tropical fruits, cut into bite sized pieces (wild raspberries, carambola, dragon fruit, guava, rollinia deliciosa)
4 blind baked sweet pastry tart shells
Method
Combine the egg yolks, sugar and wine in a bowl then place over a pot of simmering water.
Whisk vigorously and continuously until the mixture trebles in volume and becomes creamy. The sabayon is ready when it is sufficiently thick for the whisk to leave a faint trail in the mix.
Next place the bowl over a large bowl of ice and whisk until cold. This is much easier to achieve using a blender in which case the ice is not as necessary. Whisk the cream to soft peak and fold into the sabayon mixture and chill.
Arrange fruit evenly amongst the tart shells and anoint with the sabayon.
To gild the lily, pass the flame of a blow torch back and forth across the sabayon to allow it to toast. Serve immediately.