A decadent French dessert with Italian roots. Simple, yet elegant.
Preheat oven to 350 degrees Fahrenheit.
Combine butter and sugar together in a large bowl or mixer. Cream the butter and sugar together until light and fluffy.
Add in vanilla, flour and lemon zest. Mix together evenly until just combined.
Gently roll dough into a ball or disc shape and place in the refrigerator for about 20 minutes.
Take dough out of the refrigerator and roll out into a 1/4 - 1/2 inch square. Cut the dough into even pieces. Place cut dough onto a parchment lined baking sheet.
Alternatively, place dough into a parchment lined 9'x13' baking dish. Score the dough into smaller sections.
For either method, finish with additional granulated sugar and make holes by poking holes in each section with a fork.
Bake for 20-30 minutes rotating halfway though, or until golden brown.
In a small sauce pan add the passion fruit juice, honey, basil and lemon juice.
Bring to a simmer while mixing thoroughly.
After about 10 minutes, or until mixture begins to thicken slightly, take mixture off of heat and allow to cool.
Combine eggs yolks and sugar into a medium sized sauté pan and place over low heat*, whisk in a figure eight pattern vigorously.
*Ideally you want to do this on a double boiler over medium heat. This helps to prevent the eggs from scrambling.
Once eggs and sugar are combined add in moscato*.
*Any liquid would work here. I used a strawberry moscato to add another light and fruity flavor.
Continue to whisk vigorously in a figure eight pattern until the mixture is thick enough to make a ribbon*, about 10 minutes.
*A ribbon is when you pull the whisk out of the mixture, and it's thick enough that the mixture slowly falls back to the pan, looking like a ribbon.
Add in the cream and passion fruit mixture a little at a time while continuing to whisk.
Once everything is combined, pour the passion fruit sabayon into a heat proof bowl and chill.
If the mixture begins to separate, quickly whisk together before serving.
Add Heavy Whipping Cream, sugar and vanilla into a chilled bowl.
Whisk vigorously, or mix on high speed, until hard peaks form and the cream begins to pull away from the side of the bowl.
In a cup or bowl layer the cookie, sabayon and whipped cream.
6 servings