Fruit Tuile Baskets

For the tuile baskets:
whites of 2 medium eggs
100g 3 1/2 oz caster sugar
15g / 1/2 oz plain flour
115g / 4oz roasted chopped hazelnuts
4 tsp hazelnut oil
1 large firm orange
450g / 1 lb mixed red fruit (e.g., redcurrants, raspberries,
strawberries), stalks removed, hulled and sliced, if necessary
icing sugar, to dust

For the sabayon:
2 medium egg yolks
40g / 1 1/2 oz caster sugar
4 tbsp sweet white wine

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 baking sheets.

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 baskets.

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.