Frosted berries with champagne sabayon

Wash and pat dry the blueberries, raspberries and redcurrants. Place evenly on a flat tray and freeze for about 35 to 40 minutes. The berries should be soft in the middle and not completely frozen.

To make the sabayon, put the caster sugar in a saucepan with a little water and cook to 121ºC, using a kitchen thermometer to check the temperature.

Whisk the egg yolk in a heatproof bowl until white and fluffy and then pour the boiling sugar syrup over the egg yolk and whisk until cold. Fold in the champagne, and then the lightly whipped cream.

To make the orange sugar syrup, mix the caster sugar, orange juice, orange zest and mint leaf together in a bowl until the sugar has dissolved.

To serve, take 6 large wineglasses. Place a layer of partly frozen fruit in each wineglass and add a little orange syrup. Top with a slice of sponge cake, then another layer of fruit with a little orange syrup.

Add one more sponge cake, a little syrup and top the glass to the rim with champagne sabayon. You need at least 1cm depth of sabayon.

Using a chef's blowtorch, slightly colour the top of the sabayon with a pastry blowtorch taking care not to crack the glass. Serve immediately.