A light and fluffy dessert laced with alcohol - a simple version of zabaglione. So rich, yet so easy to make. This always tastes such a decadent dish, with the surprise of fresh fruit at the bottom
Serves 10
Ingredients
- 500ml Roselle Supreme
- 150ml sweet dessert wine, such as Muscat de Beaumes de Venise
- 100g seedless grapes, halved
- 100g fresh raspberries
- Spun sugar or caramel shapes, to decorate
- Small crisp biscuits, to serve
Method
- Pour the Roselle Supreme and the dessert wine into a large bowl. With an electric mixer whip the mixture until stiff peaks form - to prevent splashing start slowly and gradually increase the speed.
- Divide the fruits between individual wine glasses or serving bowls. Spoon over some of the whipped dessert and chill until ready to serve.
- Decorate with spun sugar or caramel shapes and serve with crisp biscuits.
Add your own touch
Use a selection of your own favourite fresh seasonal fruits, or fruits poached in a little honey such as, plums, gooseberries, blackberries or redcurrants.
Spoon the mix into individual pastry, chocolate or brandy snap cases, chill and decorate as above.
Note
The whipped mixture is delicious as a frozen dessert - spoon into individual (freezer-proof) containers and freeze until solid. Fifteen minutes before serving transfer the desserts to the fridge. Decorate as above and serve.
