Instructions: Slice the peeled fruit and arrange on serving plate. Sprinkle with berries.

Whisk the egg yolks and sugar over a bain marie with the champagne until fluffy and the egg is nearly cooked. Do not cook too long as you will have scrambled eggs.

To serve, pour the sabayon over the fruits and place in oven to colour. Decorate with fresh mint. Serve as it is, or with honey ice-cream.

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