If you love your desserts for both taste and looks you couldn't get much better than a strawberry sabayon. It's flambouyant and packed full of that strawberry taste. Sure fire dinner party winner!

Video Transcription

Speaker: So, you know as how to make a little dessert with that wild factor for a dinner party. A lot of people struggle with the dessert, but you won't with this one, it's really, really simple. It's a lovely that is Strawberry Zabaglione. Now, the first thing that we are going to do is we are going to prepare our strawberries. It's very important with this dish that we get over a little part of it ready before we actually start making this Sabayon because it's crucial that that goes on really, really fresh. So, first of all, I am just going to take that little green piece out of the strawberry. And what I am doing here is I am going to marinate a few of the strawberries in some really nice strawberry liqueur. That's going to give the dish a little extra dimension rather than just having those strawberries in that real state. So at that goes, what we are going to do is we are going to quarter these first strawberries, I gave these a nice wash before I start doing anything. So, into the strawberry liqueur they go. And they have been there for about 20 minutes, just enough time to just soften them off ever so slightly and they are going to absorb all that lovely alcohol into them. So, those are going to marinate, now we are going to set them to one side. Now, the rest of my strawberries, we are going to use to decorate the glass. So, once again, off comes that nice green piece. I am just laying strawberry flat on the board, we are going to get nice, even slices like that. I will do one more strawberry like that and then what we are going to do is with our glass, we are just going to place those strawberries down, into the inside of the glass like that, so by doing this, what we are going to achieve is we are going to have a really nice look on the outside of the glass and people think, “Wow! What fancy little dessert that is.” So, you can see I am getting the really nice layered effect around that glass. Now, there is actually about 600 different varieties of strawberries around the worlds. But whenever I am buying them, I actually look from medium size strawberry, because sometimes when you go into the supermarket, they have got these really big strawberries that are bright red, but I can guarantee it, they might look fantastic, but they have got very little flavor. So, always look to sort of a small to medium size strawberry. Pop that last one in there and you can see that that has got a lovely effect on it and we are going to drop later on our nice marinated strawberries, our ice-cream and then over the top that wonderful sabayon. Now, the next thing we are going to do is we are going to make a really nice sabayon. So, I am starting off by splitting the eggs, the sabayon is based on egg yolks that's really rich or by the time we are finished whipping it up at a really, really increasing volume and that will be lovely and soaky and smooth, really velvety and actually the quite light when it's set on top of those strawberries. So, strictly egg yolks, be very careful that you don't have any shells in there and you can set those egg whites aside and by all means use them for any other dessert that you want. Now, to make this, you are going to make it in a pot. So, I pour my egg yolks in there and I will show you a better handy little way of measuring this side. So, what I did there was to just whisk those egg yolks together, just as I started to mix because I poured my sugar on top on that, if I didn't, what would happened was the egg yolks would actually burned and you would get those little specs on top of them that you see sometimes. So, that will prevent that. Now, little handy tip that I always use for measuring my sabayon is we basically use the egg cup. So, I have got five egg yolks in there, I am actually going to put in five little egg cups of sugar. I am also going to do one little egg cup of my strawberry liqueur and then I am going to finish it with four little egg cups of my white wine. Now, you can just see what a handy little measuring tool that is and that will never fail. So, in they go and then what we want to do is just bring that together a little bit and we are going to bring that over to it so. And on a really low heat, we are going to start doing that, but before I do that because everything else needs to be ready to assemble as soon as that sabayon is ready, I am just going to lift my ice-cream out of the freezer and in the time that it takes to make the sabayon, that ice-cream will be nice and soft to just spoon it on the strawberries. I am just going to set that aside, I will just soften up after I make this lovely sabayon. So, really, really low heat, as low as possible to start this all. That's very important with sabayon as you started off slowly and you continuously whisk, you can not stop whisking through this whole process. That might take a total of two or three minutes, but if you stop whisking at any stage, there is a big chance that you could end up with scrambled eggs. I will just whisk for about one minute and then we will turn it up ever so slightly. So, you can see that basically been on that for one minute and already, it's starting to thicken up a little bit. But really, really you do have to keep whisking and to turn my heat up ever so slightly and the biggest mistake people make with sabayon is they take it off too early, thinking that it's already thick, you need a really, really thick consistency, otherwise when you put it on top of those strawberries, it's just going to dissolve whereas what quite cooking it out fully, we are going to have a lovely velvety rich texture sitting up on top of those strawberries. So, you can see that's really become a nice and smooth and I am just using the nice figure upright motion with my west. I am going to take that up to heat and the last thing you don't want to get too much heat into it. You just want to put your little finger in there and it just has to be warm to the touch because really as it overheat, you are going to end up with something scrambled that's really not very nice at all. Also, don't forget, maybe we are going to take that part all to heat, that's still going to be some individual heat left in that pan that will keep it cooking. So, even when it comes off, you need to continue whisking for a further one minute. So, that's looking absolutely perfect, all I have to do now is assemble it. So, I kept my lovely strawberries in there in the glass, I am just going to scoop in my next bowl of ice-cream and then about four or five of those lovely little marinated strawberries over the top and this is a really nice summer dish. I can just see you outside in the garden eating this up for a nice little lunch, salad or barbecue. So, spoon that lovely sabayon over the top. Oh! That really is looking good, I am just going to finish it off with a nice sprig of fresh mint. I am not -- it really does make a fantastic after dinner dish, really, really exciting and it's definitely got that wild factor, but so easy to make. So, we will go ahead and serve that.