Strawberries and Sabayon in Cookie Shells

This luscious dessert is a light and elegant finish to heavy meals. As a serving alternative, spoon the sabayon onto the dessert plate and set the strawberry filled cookie shell atop the white cloud, garnished with pecans.

Strawberries and Sabayon in Cookie Shells

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  • Prep Time


  • Total Time


  • Servings



  • Cookie Shells

  • 1


  • ¾

    cup powdered sugar

  • 2

    tablespoons brown sugar

  • ½

    teaspoon vanilla

  • teaspoon salt

  • cup flour

  • 2

    tablespoons melted butter


Grease and flour a baking sheet. Preheat oven to 350 F. Beat egg and sugars until fluffy; stir in vanilla and salt. Fold in flour and butter. Spoon about 2 tablespoons batter into a 5 to 6 inch circle, spreading batter evenly onto prepared baking sheet. Bake 2 at a time, at 350 until brown, about 4-5 minutes. Wile hot, lift cookies off the sheet with a spatula and mold over the back of a small bowl. Repeat with remaining batter. Cool cookies completely before removing from bowls. Sabayon Sauce 6 egg yolks 1/4 cup granulated sugar 1/3 cup frozen orange juice concentrate, thawed 1/2 cup heavy cream, whipped 4 cups strawberries, sliced 1/2 cup chopped pecans Whisk yolks and sugar in the top of a double boiler over simmering water until fluffy. Gradually whisk in orange juice concentrate beating until slightly thickened. Chill mixture about 1 hour. Fold in whipped cream. Divide strawberries evenly amount 6 cookie shells. Spoon sauce over each and sprinkle with nuts.


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