To make the tuiles: preheat the oven to 200ºC / fan oven 180ºC / gas mark 6. Cut eight 20cm / 8
in squares of baking paper and draw a 12.5cm / 5 in circle in the centre of each. Divide between 2
Beat the egg whites in a small bowl with a fork until frothy. Stir in the caster sugar, flour,
chopped hazelnuts and hazelnut oil. Put one-eighth of the mixture on each circle and spread evenly
to the edges of the circles. Bake for 5-8 minutes.
Quickly lift off the baking paper and shape into baskets using an orange as a mould. If the
biscuits set hard before you've managed to shape them, return them to the oven for a couple of
minutes until softened and repeat the process. When completely cool, arrange the fruit in the
To make the sabayon, place the egg yolks, caster sugar, wine and 2 tablespoons water in a large
heatproof bowl set over a pan of simmering water. Whisk with an electric whisk for 7-8 minutes,
until the mixture is thick and frothy.
Dust the fruit baskets with icing sugar and serve with the sabayon sauce.