Ingredients

- 1 mango
- 200 grams of strawberries
- 2 kiwi fruit
- 4 egg yolks
- 2 to 3 half-eggshells of granulated sugar (to taste)
- 4 table-spoons of CHIMAY ROUGE

Preparation

- Wash and cut the fruit into small cubes (brunoise). Mix. Place the egg yolks, the sugar and the CHIMAY ROUGE in a sautee pan.
- Whisk on the heat in a figure of eight motion until a light mass is obtained.

Comments

Arrange the fruit and pour the light sabayon over the top.
Possibly add a ball of vanilla ice cream.

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