Sabayon with red fruit from the kiln of tons

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.