Sabayon is a classic sauce that can be made savoury (without sugar) or sweet. It's versatile, meaning you can use it to top any fruit you desire and when done properly it declares, "I know what I'm doing, and I'm going to dazzle you with my elegant simplicity". Coconut sugar adds a beautiful caramel flavour and keeps refined sugars out. And as for the wine, pick a sweet wine that retains some acidity – something like a Kabinett riesling would be excellent.
6 egg yolks
100g coconut sugar (more if you are using a dry wine, less if you are using a super-sweet wine)
60g sweet wine*
½ vanilla bean, seeds scraped
250g fresh fruit such as berries, mangoes or apricots
1. Peel and prepare the fruit and sweeten with a little sugar if it is not at its peak. Leave to macerate while you prepare the sabayon.
2. In a heatproof bowl that rests easily in a saucepan containing some water without touching the surface of the water, whisk together the egg yolks, sugar, wine and vanilla seeds until the mixture starts to get frothy.
3. Set the bowl over the saucepan of simmering water and whisk continually while the mixture heats and thickens. This will take about 10 minutes. It is ready when the mixture is lightened, thick and airy and at ribbon stage (when you lift the whisk with some of the mixture on it, the mixture will fall back into the bowl in ribbons, which slowly disappear back into the mixture). Fold in the mascarpone.
4. Divide the sabayon among four serving glasses and spoon over the fresh fruit. Serve immediately.
*Feel free to use whatever wine you have on hand – even an unsweetened white wine would work but would require more sugar.