Instructions: 1. Prepare brandy snap mix by mixing ingredients together in a bowl.

2. Mould into a dough and roll little balls of the mixture in your hands.

3. Place the balls approximately 3 inches apart on a greased and floured baking tray and bake until golden brown, approximately 8 to 10 minutes.

4. Remove from the oven and allow to cool for approximately 2 minutes.

5. Remove the circles of mixture with a palette knife and mould over the top of a greased dariole mould (or orange) to formulate the basket.

6. To make Sabayon whisk eggs and sugar over a bain marie until they double in size. Add the warmed sparkling wine and the mint.

7. Arrange fruits neatly around a dessert plate, place the brandy snap baskets in the centre and fill with an ice cream or your choice.

8. Coat the fruit with the sabayon mixture and glaze with a blow torch or under the grill. Serve immediately.

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