Sabayon

Photo: Curt

Ingredients

2 Egg yolks

cup Sugar

cup Cognac

1 pint Strawberries, washed and patted dry

Mint leaves

Preparation

Spoon the sabayon over strawberries and serve in clear sherbet dishes or opt for a more creative way to serve this most sensual dessert.

In the top of the double boiler beat egg yolks and sugar until thick and a pale yellow color, about 3 to 5 minutes. Set over hot, not boiling water, and add cognac to the yolk mixture and keep beating until the mixture is doubled in volume, about 5 minutes. Remove from heat and set on top of another bowl filled with ice. Whisk occasionally until mixture is cooled.

Spoon sabayon over berries. Garnish with mint and serve.

Serves 2.