Sabayon with Strawberries

Ingredients

• 7 egg yolks
• ½ cup sugar
• 1 cup Marsala or sherry wine
• 1 pint strawberries, washed and hulled

Method

1. Beat the egg yolks and sugar slightly with a wire whip or rotary beater in the top of a double boiler; beat in the Marsala. Place over simmering, not boiling, water.
2. Cook, beating constantly at a steady beat, until the mixture thickens slightly and is double in volume, about 20 to 25 minutes. Remove the top of the double boiler from the hot water. Keep beating a few minutes longer.
3. To serve: Pile the strawberries high in a serving bowl. Spoon part of the sabayon sauce over the berries; serve the remainder of the sauce in a small bowl.

Notes

Makes about 3 cups. Makes 4 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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