Sabayon

1. 1

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

2. 2

   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.

3. 3

   Spoon sabayon over berries. Garnish with mint and serve.

No additional tips available.