Strawberry Shortcake Sabayon

Description
Makes 8 servings.

Ingredients

 * 3 eggs
 * ½ cup sugar
 * 1 teaspoon vanilla
 * ½ cup sifted flour
 * 3 tablespoons melted butter or margarine, cooled
 * 2 pint baskets fresh California strawberries, stemmed
 * ¼ cup powdered sugar
 * sweetened whipped cream, for garnish

Sabayon sauce

 * 4 egg yolks
 * 3 tablespoons sugar
 * ¼ cup cream sherry or orange juice
 * ½ cup whipping cream

Directions

 * 1) In deep bowl beat eggs with electric mixer at high-speed 1 minute.
 * 2) Gradually add sugar and vanilla, and continue to beat until mixture triples in volume and is thick and pale.
 * 3) At low speed mix in flour and butter just to blend thoroughly.
 * 4) Spoon into greased and floured 6-cup bundt pan or ring mold.
 * 5) Bake in 350°F oven 20 to 25 minutes until lightly browned and springy to the touch.
 * 6) Cool in pan on rack (cake will fall)
 * 7) Loosen with sharp knife and unmold onto serving plate; set aside.
 * 8) Halve berries, reserving 10 or 12 whole berries for garnish.
 * 9) Toss halved berries with powdered sugar. Chill.
 * 10) Prepare Sabayon sauce.

Sabayon sauce

 * 1) In 1½- or 2-quart double boiler top, mix egg yolks with sugar.
 * 2) Beat with electric mixer on high speed 5 to 7 minutes until mixture is pale and thick.
 * 3) Set over barely simmering water in double boiler bottom.
 * 4) Beat at high speed while gradually stirring in cream sherry or orange juice.
 * 5) Beat constantly until mixture stands in soft peaks and is almost triple its original volume.
 * 6) Cool to room temperature.
 * 7) Gently fold in whipping cream, whipped stiff.

To serve

 * 1) Fill ring with sabayon sauce and garnish with whipped cream and reserved whole berries.
 * 2) Cut into wedges and top each serving with some of the sabayon sauce and sliced berries.