Sabayon with Shortcake Biscuit and Strawberries | CUESA

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Sabayon with Shortcake Biscuit and Strawberries


Adam Dulye, Monk’s Kettle

This recipe was demonstrated for CUESA’s Market to Table program on April 21, 2012.

Serves 6


1 to 1½ pounds fresh ripe strawberries (3 pints)
1 tablespoon sugar, plus more to taste
2 teaspoons freshly squeezed lemon juice, plus more to taste
1½ cups all-purpose flour
1½ tablespoons sugar
1½ teaspoons baking powder
Rounded ¼ teaspoon salt
¼ teaspoon baking soda
½ stick (¼ cup) cold unsalted butter, cut into ½-inch cubes
¾ cup well-shaken buttermilk
1 tablespoon milk or cream for brushing biscuits

Sabayon Sauce
6 egg yolks
1 cup sweet Marsala wine or barleywine
⅓ cup sugar, plus more to taste
A few drops of freshly squeezed lemon juice 


1.    Put oven rack in middle position and preheat the oven to 425°F.

2.    About an hour before serving the dessert, rinse the strawberries (stems on) and drain them on paper towels. Slice off the stems and halve or quarter the strawberries lengthwise, depending on the size, into a bowl. Sprinkle the sugar and lemon juice over them; fold gently together to blend well. Taste a strawberry, add more sugar or lemon juice if needed, and set aside to macerate.

3.    To make the biscuits, sift together the flour, sugar, baking powder, salt, and baking soda onto a sheet of wax paper, then sift again into a bowl. Blend in the butter with your fingertips until the mixture resembles coarse meal. Add the buttermilk and stir with a fork until a dough just forms (the dough will be moist).

4.    Turn the dough out onto a well-floured surface and knead gently 6 times. Reflour the work surface if necessary and, with floured hands, pat the dough out into an 8- by 5½-inch rectangle. Trim all 4 sides with a knife, dusting the knife edge with flour before each cut. Cut the rectangle in half lengthwise, then into thirds crosswise to form 6 (2½-inch) squares, flouring the knife between cuts. Transfer the biscuits with a metal spatula to an ungreased baking sheet, arranging them 2 inches apart, and brush the tops with milk or cream. Bake until pale golden, 12 to 15 minutes, and transfer to a rack to cool to room temperature.

5.    If you want to serve the sabayon warm, make it at the last minute. If you want to glaze the sabayon under the broiler, or make it ahead of time to serve chilled, have ready a large bowl (larger than the one in which you whip the sauce) partly filled with ice cubes.

6.    Whisk to blend the yolks, wine, and sugar in a stainless-steel bowl. Rest the bowl over a saucepan partially filled with water  and heated over a low flame. Whisk constantly for 4 to 5 minutes or more to cook the sauce until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed. Taste the sauce (the sabayon should never get so hot that you can’t stick your very clean finger in it), and whisk in drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from the heat. The sabayon can be served hot as is, tepid, or cool.

7.    To serve, cut the biscuits in half and spoon strawberries and sabayon sauce in the center.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »