Strawberry Financier

Preheat oven to 375°F (190°C). Grease and flour 4 financier molds or small rectangular tart tins, ensuring even coating on all surfaces.

Combine toasted sliced almonds, half of the granulated sugar, and all-purpose flour in a bowl, whisking together until evenly mixed. Fold in the chopped California strawberries gently to distribute throughout the dry mixture.

Whisk egg whites to soft peaks in a separate bowl. Gradually add the remaining granulated sugar while whisking continuously until stiff peaks form.

Gently fold the almond-flour-strawberry mixture into the meringue in two additions, being careful not to deflate the egg whites.

Warm the clarified butter gently, then fold it carefully into the batter using a spatula until no streaks remain.

Divide batter evenly among prepared molds, filling each about three-quarters full. Smooth the tops with an offset spatula.

Bake until golden brown and a skewer inserted in the center comes out clean, approximately 20-25 minutes.

While financiers bake, prepare the Champagne Sabayon by placing egg yolks and granulated sugar in a heatproof bowl.

Set the bowl over a pot of gently simmering water (double boiler method) and whisk constantly to prevent scrambling. Heat until the mixture reaches 160°F (71°C) on an instant-read thermometer and becomes pale and foamy.

Remove from heat and continue whisking off the heat for 2 minutes to cool slightly.

Slowly drizzle in the champagne and lemon juice while whisking continuously until fully incorporated and the sabayon is smooth and ribbony.

Remove baked financiers from molds while still warm and transfer to serving plates. Serve immediately with generous spoonfuls of Champagne Sabayon alongside or drizzled over the top.