Ginger Tuile Cups with Champagne Sabayon and Fresh Berries

Traditionally, these thin, crisp cookies are shaped to resemble the curved roof tiles commonly found on European country houses (tuile, pronounced “tweel,” is French for “tile”). I first learned to make them at Payard Patisserie, where we sprinkled them with sliced almonds and used them to garnish sorbets and ice creams. I appreciated their buttery taste and I appreciated their versatility even more. The cookies are pliable when they first come out of the oven, lending themselves to