Strawberries with Zabaglione
An ethereal Italian custard sauce that’s also popular in France, where it’s called sabayon.
Divide strawberries among 4 glasses or bowls.
Bring a pot of water to a simmer over medium-low heat. Beat together egg yolks, sugar and Marsala in a large metal bowl with a whisk or handheld electric mixer until foamy. Place bowl over the pot of water (the bottom of the bowl should not touch the water) and continue to whisk until the mixture thickens, becomes pale, and has tripled in volume, 2 to 6 minutes
Spoon warm sauce over strawberries and serve immediately. Or, let the sauce cool, gently fold it into whipped cream using a whisk, then serve it atop the berries.
Source: Sound Consumer, May 2011