Recipe by Thermomixer
400 g mixed berries, hulled and cleaned
2 tablespoons kirsch or Grand Marnier
2 teaspoons sugar
3 eggs, separated
Pinch of cream of tartar
100 g caster sugar (made in Thermomix)
250 ml champagne
Drizzle the berries with liqueur and sprinkle with sugar. Leave to marinate, overnight if you like.
Insert Butterfly over blades and place egg whites and cream of tartar in TM bowl. Beat for 3 minutes at 37°C on speed 4 with MC out of lid.
Set TM for 1 minute and 30 seconds at 37°C on speed 4 and slowly introduce 50g of the caster sugar. Remove resulting meringue to a bowl and place in fridge.
Clean bowl fairly well and insert Butterfly over blades. Place egg yolks and remaining 50 g of caster sugar in TM bowl and cream yolks and sugar for 4 minutes on speed 4.
While yolks and sugar are creaming, drain berries and strain juice through a fine sieve. Keep berries aside and measure the liquor. You will need about 1/2 a cup, if needed add some champagne to make up to 1/2 cup.
With the Butterfly still in place, set Thermomix for 8 minutes at 70°C on speed 3. Gradually add the liqueur/champagne mix through the lid.
The mixture should be thick when cooked; you may need to increase the temperature to 80°C and cook slightly longer.
Place mixture into a bowl and allow to cool. Once cool, gently fold into the meringue mixture.
To serve: Reserve a few berries for garnish, then place remaining berries into dessert glasses, cover with cold champagne and top with the sabayon. Decorate with reserved berries.