Strawberries with Sabayon
- For Knusperwaffeln
- 2 egg whites
- ½ lemon (zest and juice)
- 2 tablespoons powdered sugar
- 50 grams ground almonds (peeled)
- powdered sugar (for dusting)
Preheat a convection oven to 200°C (approximately 400°F).
Beat the egg whites with 1 tablespoon of the lemon juice and the zest until stiff. Add the powdered sugar, and beat again until stiff. Add the almonds and spread the mixture thinly onto a baking sheet lined with parchment paper, and roast 10-15, or until golden brown. Remove from the baking sheet and let cool. Sprinkle with powdered sugar, and then break into pieces.
Rinse, trim, and chop the strawberries into small pieces. Marinate with the apple juice and sugar for 15 minutes.
For the sabayon, beat the egg yolks with the vanilla sugar until creamy. Over a hot water bath (not boiling), incorporate the maiwipfel liqueur. Whisk until the sabayon is creamy and has a light airy consistency.
Arrange the strawberries on a plate, top with a dollop of sabayon, and garnish with the knusperwaffeln.