SHF: Lemon Sabayon Raspberry Cups

My first entry into the Sugar High Fridays. I went ahead and used the freezer pastry dough because as I recall Jacques Torres said it was just fine to do. So here it is. Frankly, it’s a little oozier than I would have liked, I probably should have cooked it for longer but I was tired of stirring – sabayon takes some serious arm strength! Still, it tasted great and the raspberries really set off the sabayon nicely.

Freezer pastry shells, 1 pkg

Raspberries, 1 cup

Sabayon Filling:

8 egg yolks

1/2 cup sugar

4 Tbsp Marsala Wine

4 Tbsp Lemon zest

2 tsp Lemon oil

2 Tbsp Lemon juice

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   Pre-cook the cups as described on the package

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   Mix together lemon zest and sugar

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   Add sugar mixture to egg yolks and whisk till ‘sunny’ yellow

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   Add lemon oil

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   Over double boiler, heat mixture whisking constantly until mixture thickens

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   Drizzle marsala in a little at a time to thin

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   Heat and thicken sabayon over double boiler again

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   Let stand 2 minutes. Set up cups

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   Fill cups with sabayon, let set for 5 minutes

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    Cover with raspberries and powdered sugar or whipped cream

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