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Strasberry & Mint Sundae, Prosecco Sabayon, Oat & Almond Clusters

Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Dessert
Servings: 4 Portions
Author: Louise


Oat & Almond Clusters

  • 60 g Jumbo Oats
  • 40 g Almond Slivers
  • 15 g Honey
  • 15 g Maple Syrup
  • 1/2 tsp Vanilla Bean Paste
  • 1/2 medium Egg White
  • Fruit Salad
  • 425 g Strasberries or a mixture of Strasberries Strawberries & Raspberries, save a few to garnish with
  • 30 g Caster tablespoons sugar
  • 60 ml Prosecco or other sparkling wine
  • 8-10 Mint Leaves

Prosecco Sabayon

  • 100 ml Whipping cream or 60ml Double & 30ml Single Cream
  • 3 large egg yolks
  • 45 g Caster sugar
  • 75 ml Prosecco or other sparkling wine
  • Strawberry sorbet
  • 400 g Strawberries sliced and frozen in a single layer
  • 60-90 g Icing Sugar
  • 1 tsp Lemon Juice
  • 1 Medium Egg White optional


Oat & Almond Clusters

  • Pre-heat the oven 160C. Combine the oats, almonds, honey, maple syrup, vanilla bean paste and egg white in a bowl.  Have a baking tray ready lined with baking parchment.  Spread the oat mixture on the tray, you don’t need to be too careful with this , just a rough single layer as you want the oats and almonds to cluster together.  Bake for 15-20 minutes, or until golden brown, turning half way through the cooking time.  Cool. Can be kept in an airtight container for several weeks.

Strawberry Salad

  • Cut the large strasberries in half, slice the strawberries if using.  Place in a bowl and sprinkle with the caster sugar, pour over the Prosecco, finely slice the mint and add this too. Macerate slightly with a fork, let it stand at room temperature until juices form, about 30 minutes. Can be made a few hours ahead. Cover and chill.

Prosecco Sabayon

  • Whip the cream in a medium bowl until soft peaks form; refrigerate until ready to use. Fill a large bowl halfway with ice and cold water. Whisk the egg yolks and sugar to blend in a medium metal or glass bowl; add 75 ml Prosecco and whisk to blend.
  • Set the bowl over saucepan of simmering water and whisk constantly and vigorously until the mixture is thick and resembles softly beaten whipping cream, approximately 6 minutes. Set the bowl with sabayon in a bowl of ice and cold water and whisk occasionally until the sabayon is cool. Fold in chilled whipped cream. The Sabayon can be made a few hours ahead. Cover and chill.

Strawberry Sorbet

  • Place the slices of frozen strawberries in a sturdy food processor or blender with 60g of sugar, the egg white (if using) and a teaspoon of lemon juice.  Blitz for 10-15 seconds, then scrap down the sides and blitz again until smooth. Check the sweetness, add more icing sugar if needed. Place in a plastic container and pop in the freezer. Make an hour or two in advance.

To Asssemble

  • Spoon a scoop of strawberry sorbet into either 4 glasses or bowls, top with the strasberry salad. Spoon over the Sabayon; sprinkle each glass with 1 tablespoon or so of the oat and almond clusters and a few saved strasberries, serve immediately.


Of course this Sundae can be made with any combination of soft fruit.