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Orange and blueberry zabaglione

Strawberries, raspberries or blackcurrants can also be used with the oranges, and you can use the leftover egg whites to make meringues

30 JUNE 2009

Ingredients (Serves 4)

• 2 large oranges
• 225g/8oz fresh blueberries or berries of your choice
• 4 large Happy Egg Co egg yolks
• 2 tbsp icing sugar
• 50ml/2fl oz sweet sherry
• Few extra blueberries, mint sprigs and orange zest to decorate

Method

Peel the oranges then carefully cut them into segments, removing all the white pith. Mix the orange segments with the blueberries then divide the mixture between 4 small bowls or dessert serving glasses.

Place the egg yolks and sugar into a large heatproof bowl and whisk until the mixture is thick and fluffy. Place the bowl over a pan of simmering water and continue to whisk while gradually adding the sherry.

Cook for about 10-15 minutes, stirring, until really thick and creamy.

Divide the mixture between the 4 bowls or glasses, spooning it over the fruit. Chill in the fridge.

To serve, decorate with a few blueberries, mint sprigs and orange zest.