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1
Sprinkle the strawberries with the sugar and set aside for 2-4 hours.
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2
Put the gelatine leaves into a small bowl of cold water and leave for five minutes until soft.
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3
If using the powdered gelatine, stir into the very hot water until dissolved.
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4
Pour 3 tbs of the Pimm's into a small saucepan and heat gently.
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5
If using the gelatine leaves, squeeze the water from the gelatine and add to the hot Pimm's, whisking furiously until dissolved.
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6
The procedure is the same for the powdered, except that you just stir the whole mixture in, including the water.
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7
Set the Pimm's and gelatine mixture aside but keep warm.
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8
Now, bring an inch or two of water to a bare simmer in a saucepan that will hold a large mixing bowl, without the bottom of the bowl touching the water.
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9
Put the egg yolks and sugar into the mixing bowl, off the heat.
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10
Use an electric beater to whisk for three minutes, until thick and pale.
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11
Pour in the remaining Pimm's (not the gelatine mixture) and beat for another minute.
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12
Put the bowl over the barely simmering water and beat continuously until the mixture has at least doubled and looks frothy, like the head on a glass of Guinness.
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13
Take off the heat, pour in the gelatine mixture and beat for one minute.
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14
Place the bowl in a sink of ice-cold water and cool for about 10 minutes, whisking occasionally.
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15
Whip the cream into soft peaks and then whisk it into the zabaglione.
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16
Spoon into four large wine glasses, leaving an inch at the top for the strawberries.
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17
Cover and refrigerate for at least two hours.
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18
Just before serving, spoon the strawberries and their juices into the top of the glasses.
