Preparation

Wash fruit and cut large strawberries in half. Divide among four individual gratin dishes.
Place egg yolks in a heatproof bowl. Stir in caster sugar. Set over a saucepan of hot water and use a whisk to beat for 5-7 minutes or until foamy. Gradually add the liqueur. Remove from heat and gently fold in the whipped cream.
Spread the cream mixture over the fruit and dust with icing sugar. Place under a hot grill for 1-2 minutes or until the surface is golden (you could also use a brûlée torch). Garnish with extra fruit and serve immediately.

Ingredients

  • 500 g mixed red fruit, such as strawberries, blueberries, raspberries, redcurrants, blackberries and cherries, plus extra to garnish
  • 2 egg yolks
  • 30 g caster sugar
  • 2 tbsp Pear Williams liqueur or spirit
  • ½ cup whipped cream
  • a little icing sugar, for dusting