Ingreadient :

• 3 egg yolks
• 50g caster sugar
• 25 ml white wine
• Use the 3 egg whites from above, whipped
• 300ml raspberries, blitzed
• 50ml Summer Cup
• 200ml double cream, whipped
• Mint sprigs to garnish
• A few redcurrants
• A few strawberries
• A few blackberries

Direction :

1. To make the sabayon, whisk the egg yolks and sugar over a pan of boiling water in a large bowl until a ribbon stage. Add a splash of white wine.
2. Cool slightly and fold in the whipped egg whites, whipped cream, fruit puree and Summer Cup. Pour into souffle dish with a lined paper top.
3. Pop the fruits onto a plate alongside the iced souffle.