Sabayon with red fruit from the kiln of tons

Name: sabayon with red fruit from the kiln of tons
Cook time: 25 min
Total time: 145 min
Yield: 6
Cuisine: French
Ingredients: 5 Eggs split (protein is not used); 120 g sugar; 200 ml White wine; 400 g red fruit (eg raspberries, strawberries, red and blueberries); 3 el orange liqueur liquor

A tasty French recipe. The vegetarian dessert contains the following ingredients: eggs (split (protein is not used)), sugar, white wine, red fruit (eg raspberries, strawberries, red and blueberries) and orange liqueur (liquorice).

Ingredients

Kitchen Stuff

6 oven dishes (Ø 10-15 cm), greased

Directions

Beat in a bowl, which can hang in a pan, with a whisk the egg yolks with the sugar to a foamy mixture. Hang the bowl in a pan with a bottom of boiling water (au bain-marie). Note: the bowl must not touch the boiling water (just). Pour the wine into the egg mixture and heat it while you whip it up to a very frothy sabayon. It takes about 10 minutes before the egg yolks are sufficiently heated. Allow the sabayon to cool completely.
Heat the oven grill. Divide the fruit over the 6 baking trays, sprinkle with the liqueur and spread the sabayon over it. Place the dishes on a grid just under the grill and heat them for 2-3 minutes, until the top has a nice color.