Ingredients

For the sabayon

• 4 Medium egg yolks
• 50g Caster sugar
• 125ml Muscat or other sweet dessert wine
• 1 tbsp Lemon juice, or to taste
• 150ml Whipping cream

• 4 Medium eggs, separated
• 2 tsp Lemon juice
• 80g caster sugar
• 80g Plain flour, sifted
• 40g Icing sugar, sifted, for dusting

• 60g Caster sugar
• 140ml Water
• 4 tsp Kirsch or eau-de-vie

For the mousse

• 1.5kg Blackcurrants
• 100g Caster sugar
• 1 tbsp Water
• 4 Sheets leaf gelatine
• 600ml from the prepared Sabayon

• 2 Sheets leaf gelatine
• 250g Blackcurrants
• 40g Caster sugar
• 100ml Water

Tools

• Titanium Chef XL KVL8300S

Method

For the Sabayon

1. In a large heatproof bowl, whisk the egg yolks, caster sugar, wine and lemon juice together for one minute.
2. Stand the bowl over a bain-marie of barely simmering water, making sure it is not touching the water, and whisk for seven to eight minutes until it reaches 78°C, resulting in a light fluffy sabayon.
3. Remove the bowl from the heat and place over a larger bowl of crushed ice. Continue to whisk until the sabayon is cold.
4. In another bowl, whip the cream to soft peaks and then fold into the cold sabayon. Cover and refrigerate until ready to use. This sabayon can be poured onto any fruits, warm or cold. It can also be frozen.

For the sponge

1. Preheat the oven to 190ºC/gas mark 5. Line a baking tray, about 30 x 40 centimetres, with greaseproof paper.
2. On the paper, draw two 14 centimetres circles (for the bases) and a 10 x 25 centimetres oblong (for the sides), then turn the paper over.
3. Using the Kenwood chef with the whisk attachment, mix the egg whites with the lemon juice and half the caster sugar to form soft peaks.
4. Gradually whisk in the rest of the caster sugar and continue to beat until firm.
5. Turn the speed to low, add the egg yolks and carry on beating until well mixed in.
6. Remove the bowl from the machine then, using a spatula, gently fold in the sifted flour; try not to over-mix.

1. Put the sponge mixture into a piping bag fitted with the 8 millimetres nozzle and pipe a continuous line of adjoining sponge fingers onto the paperlined tray, side by side, from one end of the stencilled oblong to the other, making sure you go right to the edges.
2. Pipe the remaining mixture over the stencilled discs, to make two 14 centimetre sponge rounds
3. Dust the sponge with icing sugar, leave for five minutes and then dust again. Bake in the oven for eight to ten minutes until cooked and lightly coloured. Leave to rest for fifteen minutes, then peel away the paper.