Summer fruit gratin recipe with almond sabayon

Summer Berry Fruit Gratin Recipe
This dessert is very close to my heart. I originally made it at college, but reinvented the recipe many years later when I was invited to have lunch with the Queen. This was the dessert that followed a main course of duck from one of Her Majesty’s estates. As a boy from Yorkshire who first came to London with little more than a bundle of knives wrapped in a tea towel, this is a very special memory for me, and an experience I will never forget.


Ready In


3 egg yolks

50g light brown soft sugar

75ml almond milk

4 tbsp honey

25ml amaretto

600g mixed summer berries, at room temperature


  1. Preheat the grill to high.
  2. Whisk the egg yolks, sugar, almond milk and honey in a heatproof bowl set over a pan of simmering water until very pale and thickened. The bowl should not touch the water.
  3. Make sure the water does not boil, or the yolks will cook too quickly.
  4. Continue whisking for about 6–10 minutes until it’s very thick, firm and mousse-like.
  5. Add the amaretto and continue to whisk for another 2 minutes. Remove from the heat and set aside to cool slightly.
  6. Place the mixed berries into an ovenproof serving dish. Spoon the sabayon evenly over the berries.
  7. Place the dish under the grill for 2–3 minutes until the top is golden brown and bubbling, then serve immediately.
Recipe from Sweet by James Martin (Quadrille) Photography: Peter Cassidy. £7.99 Amazon