Gratin of Summer Berries

Photo by Kurt Wilson, Courtesy of Morrow
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 5 mins

The fruit is baked under an eggy custard sauce called a "sabayon."


1pint strawberries, hulled and sliced
1pint blueberries
1pint raspberries
5-- egg yolks
1/2cup sugar
1/4cup orange juice
2tablespoons orange liqueur
1/2cup sliced almonds


  1. Preheat oven to 400F. Coat a 1 1/2-quart gratin or baking dish with cooking spray.
  2. Combine berries in a large bowl. Transfer to baking dish.
  3. Whisk egg yolks, sugar, orange juice and liqueur in a medium-size bowl that fits over a pot to make a double boiler. Place bowl over gently simmering water and cook, whisking constantly, until slightly thickened.
  4. Remove from heat and whisk 1 minute. Pour over fruit and sprinkle with almonds. Bake 5 to 10 minutes or until golden brown. Serve warm, at room temperature or chilled.

Recipe reprinted with permission from Perfect Light Desserts by Nick Malgieri and David Joachim (Morrow, 2006).

Nutritional Info *per serving

  • Calories 230
  • Glycemic Load 12.22
  • Fat 8g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 4g
  • Cholesterol 155mg
  • Sodium 10mg
  • Potassium 280mg
  • Carbohydrate 37g
  • Fiber 6g
  • Sugars 28g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 90%
  • Calcium 6%
  • Iron 8%