Strawberry Sabayon Parfaits

FREE RECIPE PREVIEW

Ingredients — preview

• 8 large egg yolk
• 2 cups sugar divided
• 2 teaspoons vanilla
• 1-1/2 cups cake flour
• 1/2 teaspoon coarse salt
• 9 large egg white

Preparation — preview

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.)
14. Whisk the egg yolks, sugar, wine and salt in a bowl set over a pot of simmering water.