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Combine egg yolks with sugar in kitchen aid bowl, add the vin santo and use a whisk to aerate
Begin to whisk well and heat over a bain marie until the mix reaches 65c
Place the bowl in the machine and turn up to full speed, work until the mixture has doubled in volume. Reserve in a container lined with clingfilm, or transfer to a piping bag.
Macerate clean fruit in a little icing sugar for 10 minutes.
Plate the fruit, top with the sabayon, cook under a hot grill just to colour.
Serve immediately