David Turin's Berries in Pastry with Amaretto Sabayon

Berries in Pastry with Amaretto Sabayon

Ingredients:

For Pastry Cups
5 Sheets phylo dough
1 Stick butter, melted
4 T sugar

For Sabayon
2 eggs
¾ c. sugar
1/3 C amaretto liquere

For Assembly
4 - 6 C Assorted fresh berries
Raspberries, blueberries, blackberries and strawberries
Fresh mint

Method of Preparation:

For Pastry Cups
1. Roll out a single sheet of phylo and working very quickly brush the sheet with melted butter
2. Sprinkle the sheet with sugar, lay another sheet on top of the first and repeat the process.
3. Continue this process until there are 5 sheets with butter and sugar between each layer.
4. Cut sheet into squares and press each square gently into a buttered muffin tin
5. Bake pastry cups at 375 degrees for about 4 - 6 minutes until the cups are golden brown. It may be necessary to turn the pan half way thru cooking to insure even browning.
6. Remove pastries cups from muffin tins right away after they come out of the oven to cool.

For Sabayon
1. Crack eggs into a fairly large stainless steel mixing bowl
2. Add sugar and amaretto to the eggs
3. With a large balloon wisk vigorously whip eggs over a double boiler until they cook into a thick, rich foam
4. When the sabayon has reach full volume, spoon over fruit filled pastry cups, garnish with fresh mint and serve immediately