Strawberry Sabayon Parfaits

Strawberry Sabayon Parfaits
Yield
8servings
Yield
8servings
Strawberry Sabayon Parfaits
Yield
8servings
Yield
8servings
Ingredients
For the Cake:
  • 8large egg yolks
  • 2cups sugardivided
  • 2teaspoons vanilla
  • 1-1/2cups cake flour
  • 1/2teaspoon coarse salt
  • 9large egg whites
For the Sabayon:
  • 8 egg yolks
  • 1/2cup sugar
  • 2/3cup Sauternes-style wine
  • 1/4teaspoon fine salt
  • 1/2cup cream
For the Strawberries:
  • 3pints Strawberries:
  • 1/4cup sugarto 1/2 cup
Yield:
Instructions
To Make the Spongecake:
  1. Preheat oven to 325˚F.
  2. Spray a half-sheet pan with pan-release spray and cover the bottom with a sheet of parchment.
  3. Butter the parchment and sprinkle the buttered areas with sugar.
  4. Tap out the excess.
  5. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg yolks, 1 1/3 cups of the sugar and vanilla together on high speed until light in color and fluffy, about 5 minutes.
  6. Transfer to another large mixing bowl.
  7. Sift the cake flour and salt over the mixture and fold in (it will be stiff).
  8. In stand mixer fitted with a clean and dry mixing bowl and whisk attachment, whip the egg whites until foamy and frothy.
  9. Continue whipping while sprinkling in the remaining 2/3 cup sugar.
  10. Continue whipping until stiff peaks form.
  11. Fold a small amount of the whites into the yolks to make it looser, then fold in the remaining whites in two batches.
  12. Spread the cake batter in the prepared pan and smooth the top.
  13. Bake for about 30 to 40 minutes or until the top springs back when lightly pressed. (Cake can be made 1 day in advance. Allow to cool and wrap in plastic wrap.)
To make the sabayon:
  1. Whisk the egg yolks, sugar, wine and salt in a bowl set over a pot of simmering water.
  2. Whisk constantly until mixture is thick.
  3. Cool over an ice bath.
  4. Meanwhile, whip the cream.
  5. Keep chilled until ready to use. (Can be made several days ahead.)
  6. When the custard is cool, fold in the whipped cream.
To Prepare the Strawberries:
  1. Slice or quarter the strawberries and toss in a bowl with the lesser amount of sugar.
  2. Taste and add more sugar if necessary.
  3. Allow to sit for at least 30 minutes so that the berries have time to macerate and release juices.
To Assemble the Parfait:
  1. Gather 8 glasses that hold about 12 ounces.
  2. Cut the cake into rounds that will fit in the glasses.
  3. Layer the ingredients, starting with a spoonful of the sabayon.
  4. Top that with a piece of the cake.
  5. Spoon some strawberries on top of the cake.
  6. Add another spoonful of sabayon and top with another piece of cake.
  7. Now add more sabayon and end with a topping of strawberries.