Prep/cooking time: 25 mins
- 300g red grapes, seedless
- 2 tbsp balsamic vinegar
- 2/3 cup red wine
- 1/3 cup caster sugar
- 6 egg yolks
- 8 digestive biscuits, crushed
Preheat oven to 180*C. Place grapes in a small baking tray, drizzle with balsamic and roast in oven for 20 minutes.
Boil a large pot of water, then reduce to low simmer. Place wine, sugar and egg yolks in a heatproof bowl and whisk together over simmering water until thickened and increased in volume. The sabayon must not get too hot during cooking or it will become grainy: if it begins to feel warmer than body temperature, remove bowl briefly from heat, beating continuously, until mixture cools. Then return bowl to heat and continue cooking.
The sabayon is ready when mixture is thick and retains its shape when you whisk a figure 8 into the mix.
To serve, place some crushed biscuits in serving dishes, spoon over grapes and any syrup, then top with sabayon. Serve immediately.