Sabayon is a sauce of Italian origin made traditionally from wine or champagne and with lots of egg yolk. This orange sabayon made with macadamia oil but without alcohol is a kid-friendly dessert – and a truly delicious specialty.
Place the egg yolks into a mixing bowl together with the castor sugar and beat it until it turns white.
Pour 3 inches of water into a pot and put it on the stove. Fit the bowl with the egg mixture over the pot.
Foam up the egg in the steam, at medium heat. Take care that you do the foaming continuously or else the egg can easily shrink. Your cream is done if it is foamy and its consistency is thick and silky.
Peel the pineapple, cut it into smaller chunks and sprinkle it with the macadamia oil. Serve it with the sabayon while it is still hot.
You can sprinkle the sabayon with a little sugar and caramelize its top with a kitchen blowtorch or in a grill oven.