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Prep Time
5 mins
Total Time
25 mins
Serves 6


1 cup
sliced almonds
250 mL
1 cup
each fresh strawberries, blueberries and raspberries
250 mL
1½ tsp
almond extract, divided, or 1/4 cup (60 mL) amaretto
7 mL
eggs, yolks only
½ cup
maple syrup
125 mL
¼ cup
fresh pomegranate seeds
60 mL
fresh mint leaves


Step 1

Preheat oven to 180°C (350°F). Spread almonds on baking sheet and toast on middle rack of oven until golden brown, about 5 min. Set aside. (Nuts can be toasted up to 2 days in advance.) Halve or quarter strawberries. In a bowl, mix berries with 1 tsp (5 mL) almond extract or amaretto. Set aside.

Step 2

Using a double boiler, combine egg yolks, maple syrup and remaining almond extract. Whisk mixture vigorously until it becomes pale, fluffy and doubles in volume, about 8 min. Remove from heat and set aside.

Step 3

Arrange berries in 6 martini glasses and mound sabayon mixture on top of fruit. Garnish with toasted almonds, a few pomegranate seeds and mint.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1⁄6 of the recipe
11 g
Saturated Fat:
2 g
34 g
4 g
200 mg
7 g
10 mg
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