Baked Strawberries with Woodruff Sabayon

For the baked strawberries with woodruff sabayon, wash the strawberries in cold water and drain – do not remove the stalks.

Mix vanilla sugar and Cointreau, toss the fruit briefly in it, drain again.

Melt the butter, whip the egg whites until stiff.

Mix sugar and egg yolks until creamy and add the melted butter. Sift flour over it, add wine and stir to a liquid dough. Finally, fold in the snow.

Sprinkle the strawberries with powdered sugar. Grab them by the stem end and pull them through the batter. Fry them in hot oil until they float. Drain the baked strawberries on kitchen paper.

For the sabayon, place egg yolks, woodruff syrup, egg, wine, lemon juice and zest in a whisking kettle and whip in a hot water bath until creamy.

Place the baked strawberries on dessert plates and serve with the woodruff sabayon.

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