Strawberry Shortcake Sabayon
The ultimate take on the classic springtime dessert! Wedges of tender sponge cake are served with an elegant sabayon sauce, fresh strawberries and whipped cream.
3 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup sifted all-purpose flour
3 tablespoons melted butter or margarine, cooled
2 pint baskets fresh California strawberries, stemmed
1/4 cup powdered sugar
4 egg yolks
3 tablespoons granulated sugar
1/4 cup cream sherry or orange juice
1/2 cup whipping cream, whipped stiff
Sweetened whipped cream, for garnish
- For Shortcakes: In deep bowl beat eggs with electric mixer at high-speed 1 minute. Gradually add sugar and vanilla, and continue to beat until mixture triples in volume and is thick and pale.
- At low speed mix in flour and butter just to blend thoroughly.
- Spoon into greased and floured 6 cup Bundt pan or ring mold.
- Bake in 350°F (175°C) oven 20 to 25 minutes until lightly browned and springy to the touch. Cool in pan on rack. (Cake will fall.) Loosen with sharp knife and unmold onto serving plate; set aside.
- Halve berries, reserving 10 or 12 whole berries for garnish. Toss halved berries with powdered sugar. Chill and prepare Sabayon Sauce.
- For Sabayon Sauce: In 1 1/2 or 2-quart double boiler top, mix egg yolks with sugar. Beat with electric mixer on high speed 5 to 7 minutes until mixture is pale and thick. Set over barely simmering water in double boiler bottom. Beat at high speed while gradually stirring in the cream sherry or orange juice. Beat constantly until mixture stands in soft peaks and is almost triple its original volume. Cool to room temperature. Gently fold in whipped cream.
- To Serve: Fill ring with Sabayon Sauce and garnish with whipped cream and reserved whole berries. Cut into wedges and top each serving with some of the Sabayon Sauce and sliced berries.
Makes 8 servings.
Tip: If time is short, eliminate the Sabayon Sauce and in its place serve 1 cup of whipping cream, whipped to form soft peaks and flavored with 2 tablespoons orange-flavored liqueur or 1 tablespoon frozen orange juice concentrate, thawed.
Recipe provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.