Spiced Berry Shortcake

Posted by in Recipes on Feb 07, 2014 . .


  • 2 half pints each of Raspberries, Blueberries and Blackberries
  • 1 pint Strawberries, hulled and sliced into eights
  • 6 Large egg yolks
  • 2 Tbsp Granulated sugar
  • 8 Medium fresh biscuits, cut in half 
  • 0.5 cup Olive Cart Strawberry White Balsamic Vinegar
  • 0.25 cup Olive cart Key Lime Avocado Oil
  • 1 Tbsp Olive Cart Chipotle Sea Salt


  • 1. Place the raspberries, blueberries, & blackberries in a medium bowl. Toss with the Avocado Oil and Chipotle Sea Salt and let stand at room temperature for at least 2 hours. Place the egg yolks in a mixing bowl with the sugar and half the vinegar. Whisk until combined. Place the mixing bowl over a pot of barely simmering water, whisking continuously. Whisk until the mixture starts to thicken. You may have to take the bowl on & off the heat to prevent the eggs from scrambling. When the mixture is very thick, remove it from the heat and whisk in the remaining vinegar. Keep warm. Place both biscuit halves on a plate. Top with some of the berry mixture making sure to get some of the juices the berries have released. Top with a spoonful of the sabayon and garnish with the sliced strawberries.

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