For even more flavour in this Italian classic, add a shot of your favourite brandy or orange liqueur to the sauce.
- Portion size 4 servings
Ingredients
Method
Working over bowl to catch juice, cut off rind and outer membrane of oranges. Cut between membrane and pulp to release fruit, squeezing membranes to extract all juice and reserving 3 tbsp (50 mL). Divide oranges and berries among 4 dessert dishes. Set aside.
In heatproof bowl over saucepan of simmering water, whisk egg yolks, sugar, cinnamon and reserved orange juice until thickened, about 5 minutes. Pour over fruit.
Nutritional facts <b>Per serving:</b> about
- Sodium 7 mg
- Protein 3 g
- Calories 171.0
- Total fat 4 g
- Cholesterol 166 mg
- Saturated fat 1 g
- Total carbohydrate 32 g
%RDI
- Iron 6.0
- Folate 20.0
- Calcium 5.0
- Vitamin A 9.0
- Vitamin C 92.0
