Eton Mess Parfait with a Fresh Berry Sauce

Sabayon

• 4 egg yolks, from medium eggs
• 100 g golden caster sugar
• 50 g water, cold

Parfait

• 160 g fresh raspberries
• 250 g double cream
• 60 g meringues, broken in pieces (2-3 cm)

Fresh Berry Sauce

• 30 g sugar
• 150 g fresh strawberries, hulled, halved, plus extra for garnishing
• 150 g fresh raspberries, plus extra for garnishing
• 15 g lemon juice