Roasted Berries with Sabayon | Mother's Day Recipe

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FOR THE BERRIES

1 cup blueberries
1 cup raspberries
1 cup strawberries, thickly sliced
2 tablespoons baking sugar (regular granulated sugar works as well)
1 tablespoon Cointreau (orange liquor)
1 tablespoon freshly squeezed orange juice
1 teaspoon orange zest

FOR THE SABAYON

4 egg yolks
1/3 cup baking sugar (regular granulated sugar works as well)
1/3 cup white wine (Marsala or Moscato d'Asti are traditional, water or lemon-lime soda works as a substitute)
1 tablespoon Cointreau (or freshly squeezed orange juice)
1/2 teaspoon salt

FOR THE ROASTED BERRIES

Preheat oven to 425 degrees.

Place cleaned berries in large bowl. Add sugar, Cointreau, orange juice and orange zest and toss together.

Pour on baking sheet and place in preheated oven for 10-15 minutes until the fruit is just softened.

While berries are roasting, make sabayon.

FOR THE SABAYON

Mix yolks and sugar to combine and become frothy.

Add wine, Cointreau and salt.

Mix well and place over simmering water, making sure water is not touching the bottom of the yolk mixture. Constantly whisk the mixture to incorporate air and bring to 160 degrees. The sauce will become thick. If unsure, check with an instant-read thermometer.

Remove sauce from heat.

TO SERVE

Place prepared berries in individual serving dishes and top with a generous amount of sabayon sauce. If desired, brûlée the top by sprinkling on a little sugar and quickly torching or setting under the broiler.

Garnish with mint and enjoy!