Biscuts de Sabayon

Method

Whisk the egg yolks with caster sugar in a heatproof bowl over gently simmering water until the mixture reaches approximately 43°C, becomes pale and forms ribbons when the whisk is lifted. Remove from heat and continue whisking until completely cooled. Sift together the plain flour and cornflour with a pinch of salt, then fold gently into the cooled egg mixture in two additions. Carefully fold in the melted butter to maintain the light, airy texture. Pipe the batter into small biscuit shapes onto greased baking trays, leaving 4cm between each. Bake at 190°C for 10-12 minutes until golden and set but still slightly soft in the centre. Cool on a wire rack.