Sabayon with Strawberries

Ingredients

• Chicken Egg 4 pieces
• Sugar 5 oz
• Marsala 0 fl oz
• Strawberry 5 oz
• Cocoa Powder to taste
• Mint to taste

Step-by-Step Guide

Step 1

First, prepare the strawberries: remove the leaves and cut them into pieces of the desired size, then place them at the bottom of a clear serving glass. Any berries can be used, but those that are not too sweet and have a bit of tartness work best.

Step 2

Carefully separate the yolks from the whites, handling the shells gently: you need to keep one intact half. Set the egg whites aside — they won't be needed for this recipe (or you can use them along with the remaining sugar to make meringue).

Step 3

If using semi-sweet Marsala, add three egg shells of sugar without the top for every four egg yolks, along with the same amount of sweet wine.

Step 4

Then place the saucepan with the yolk mixture over a water bath: the water temperature should be around 175°F — it should produce steam, but it must not boil. Whisk the mixture for three minutes until it thickens and takes on an egg-like color.

Step 5

Pour the sabayon over the strawberries in the glasses, garnish with mint and cocoa, and serve immediately. The sabayon can also be enjoyed cold, but the combination of the cold strawberries and the warm mixture is particularly delightful.