Gratin of Summer Berries

Kitchen Tested
  • Yield 6 servings
  • Prep 15 mins
  • Cook 5 mins

This is a wonderful dessert to make when fresh berries are at their peak.

Photo by Kurt Wilson, Courtesy of Morrow

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


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



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