INGREDIENTS (serves 2)

1 punnet of strawberries
3 egg yolks
20g caster sugar
60ml Prosecco
a few mint leaves
icing sugar
pistachios to garnish

Hull and half the strawberries and pop in a bowl with a dusting of icing sugar and set aside – this will help bring out the flavour.

Make the sabayon by whisking together the egg yolks with the Prosecco and sugar over a pan of barely simmering water until light, fluffy and tripled in volume. The sabayon should leave a light trail where the whisk has been to show that it is cooked.

Plate up by arranging the strawberries on a plate and spooning over the thick, light sabayon – if you like, you can glaze with a blowtorch. Finish with torn mint leaves, chopped pistachios and enjoy!

Keep your egg whites for meringues (perfect for a strawberry Eton Mess) or a healthy omelette in the morning.

StrawberriesProseccoDaylesford

LMNH xx