Strawberry Shortcake Sabayon
Makes 8 servings.
- 3 eggs
- ½ cup sugar
- 1 teaspoon vanilla
- ½ cup sifted flour
- 3 tablespoons melted butter or margarine, cooled
- 2 pint baskets fresh California strawberries, stemmed
- ¼ cup powdered sugar
- sweetened whipped cream, for garnish
- 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 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.
- Prepare Sabayon sauce.
- In 1½- 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 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 whipping cream, whipped stiff.
- 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.
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.