Strawberry Shortcake Sabayon

Strawberry Shortcake Sabayon Recipe from France

Region / culture: France | Servings: 8

Introduction

Indulge in the sweet and fruity flavors of a classic dessert with this delicious recipe for Strawberry Shortcake Sabayon. This elegant and light dessert is perfect for any special occasion or simply as a treat for yourself.

History

Strawberry Shortcake Sabayon is a modern twist on the traditional strawberry shortcake dessert. Sabayon, a French dessert sauce made with egg yolks, sugar, and a liquid such as wine or juice, adds a rich and creamy element to the classic dessert. The addition of fresh California strawberries takes this dessert to a whole new level of deliciousness.

Ingredients

3 eggs
0.5 cup sugar
1 tsp vanilla
0.5 cup sifted flour
3 tbsp melted butter or margarine, cooled
2 pt (946 ml) baskets fresh California strawberries, stemmed
0.25 cup powdered sugar
sweetened whipped cream, for garnish

Sabayon sauce

4 egg yolks
3 tbsp sugar
0.25 cup cream sherry or orange juice
0.5 cup whipping cream

How to prepare

In a deep bowl, beat the eggs with an electric mixer on high speed for 1 minute.
Gradually add the sugar and vanilla, and continue to beat until the mixture triples in volume and becomes thick and pale.
At low speed, mix in the flour and butter just until thoroughly blended.
Spoon the mixture into a greased and floured 6-cup bundt pan or ring mold.
Bake in a 350°F (177°C) oven for 20 to 25 minutes, or until lightly browned and springy to the touch.
Cool the cake in the pan on a rack (the cake will fall).
Loosen the cake with a sharp knife and unmold it onto a serving plate; set aside.
Halve the berries, reserving 10 or 12 whole berries for garnish.
Toss the halved berries with powdered sugar and chill.
Prepare the Sabayon sauce.

Sabayon sauce

In a 1.5- or 2 qt (1.89 liter) double boiler top, mix the egg yolks with the sugar.
Beat with an electric mixer on high speed for 5 to 7 minutes, or until the mixture is pale and thick.
Set the mixture over barely simmering water in the double boiler bottom.
Beat at high speed while gradually stirring in the cream sherry or orange juice.
Continue beating constantly until the mixture stands in soft peaks and is almost triple its original volume.
Cool the mixture to room temperature.
Gently fold in the whipped cream that has been whipped stiff.

To serve

Fill the ring with the Sabayon sauce and garnish with whipped cream and the reserved whole berries.
Cut the cake into wedges and top each serving with some of the Sabayon sauce and sliced berries.

Variations

Substitute the strawberries with other fresh berries such as raspberries or blueberries.
Add a splash of Grand Marnier or rum to the Sabayon sauce for a boozy twist.
Top the dessert with a drizzle of chocolate sauce or caramel for an extra indulgent treat.

Notes

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 tbsp orange-flavored liqueur or 1 tbsp frozen orange juice concentrate, thawed.

Cooking Tips & Tricks

Be sure to beat the eggs and sugar until the mixture triples in volume to ensure a light and fluffy cake.

- Use fresh, ripe strawberries for the best flavor and texture.

- Chill the halved strawberries with powdered sugar to enhance their natural sweetness.

- Be careful not to overmix the Sabayon sauce to maintain its light and airy texture.

Serving Suggestions

Serve the Strawberry Shortcake Sabayon with a dollop of sweetened whipped cream and a garnish of fresh strawberries for a beautiful presentation. Pair it with a cup of hot tea or coffee for a delightful dessert experience.

Cooking Techniques

Beating the eggs and sugar until tripled in volume creates a light and airy cake.

- Folding the whipped cream into the Sabayon sauce gently ensures a smooth and creamy texture.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute orange juice with cream sherry for a different flavor profile in the Sabayon sauce.

Make Ahead Tips

The cake can be baked ahead of time and stored in an airtight container at room temperature for up to 2 days.

- The Sabayon sauce can be made in advance and refrigerated for up to 2 days. Gently reheat before serving.

Presentation Ideas

Serve the Strawberry Shortcake Sabayon on a decorative platter or individual dessert plates for an elegant presentation. - Garnish with fresh mint leaves or edible flowers for a pop of color.

Pairing Recommendations

Pair this dessert with a glass of sparkling wine or champagne for a luxurious treat.

- Enjoy with a cup of Earl Grey tea or a latte for a cozy dessert experience.

Storage and Reheating Instructions

Store any leftover Strawberry Shortcake Sabayon in the refrigerator for up to 2 days.

- Reheat the Sabayon sauce gently in a double boiler or microwave before serving.

Nutrition Information

Calories per serving

300

Carbohydrates

- Total Carbohydrates: 35g

- Dietary Fiber: 2g

- Sugars: 24g

Fats

- Total Fat: 15g

- Saturated Fat: 7g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin C: 60mg

- Calcium: 60mg

- Iron: 2mg

Alergens

Contains eggs and dairy

Summary

This Strawberry Shortcake Sabayon is a decadent dessert that is rich in carbohydrates and fats, with a moderate amount of protein. It is also a good source of vitamin C and calcium.

Summary

Indulge in the sweet and fruity flavors of Strawberry Shortcake Sabayon with this delicious recipe. This elegant dessert is perfect for any special occasion or as a treat for yourself. Enjoy the light and airy cake with a creamy Sabayon sauce and fresh strawberries for a delightful dessert experience.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun was shining brightly, and the smell of fresh strawberries filled the air. I was at the local farmers market, browsing through the stalls, when I came across a small, elderly woman selling baskets of the most beautiful strawberries I had ever seen.

Intrigued, I struck up a conversation with her, and she told me that these strawberries were grown in her own garden, using a special family recipe passed down through the generations. She explained that her family had been making Strawberry Shortcake Sabayon for as long as she could remember, and she offered to share the recipe with me.

Excited and grateful, I eagerly accepted her offer and listened intently as she recited the ingredients and steps needed to make this delectable dessert. As I scribbled down notes in my tattered recipe book, I could feel the love and passion she had for this recipe seeping into my soul.

After bidding her farewell and thanking her profusely, I hurried home to my cozy kitchen, eager to try my hand at making the Strawberry Shortcake Sabayon. I gathered all the necessary ingredients – fresh strawberries, sugar, eggs, cream, and a splash of brandy – and set to work.

The first step was to hull and slice the strawberries, then toss them with a generous amount of sugar to bring out their natural sweetness. As the strawberries macerated, I moved on to making the sabayon – a luscious custard-like sauce made by whisking together egg yolks, sugar, and brandy over a double boiler until thick and creamy.

Once the sabayon was ready, I gently folded in whipped cream to lighten the mixture, creating a velvety smooth texture that would perfectly complement the juicy strawberries and buttery shortcake.

As I assembled the layers of shortcake, strawberries, and sabayon in individual serving dishes, I couldn't help but marvel at the beauty of the dessert before me. The vibrant red strawberries glistened in the sunlight, the creamy sabayon cascaded over the fluffy shortcake, and the intoxicating aroma of brandy filled the room.

With bated breath, I took my first bite of the Strawberry Shortcake Sabayon, and I was instantly transported to a place of pure bliss. The flavors melded together in perfect harmony – the sweet and tangy strawberries, the rich and decadent sabayon, and the light and airy shortcake all danced on my taste buds, creating a symphony of flavors that left me in awe.

As I savored each heavenly bite, I couldn't help but think of the kind woman at the farmers market who had shared this recipe with me. Her generosity and love had brought me closer to my passion for cooking, and I knew that this Strawberry Shortcake Sabayon would become a cherished recipe in my own family for years to come.

And so, with a heart full of gratitude and a belly full of delicious dessert, I vowed to always remember the day I discovered this recipe – a day that would forever be etched in my memory as the beginning of a culinary journey filled with love, tradition, and of course, plenty of mouthwatering Strawberry Shortcake Sabayon.