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.more
Adapted from dvo.com
cup powdered sugar
tablespoons brown sugar
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.