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STRAWBERRIES WITH ZABAGLIONE SAUCE
Serves 6
2 pints fresh
strawberries
3 egg yolks
1/4 cup sugar
1/3 cup dry white wine
2
teaspoons Grand Marnier
1/2 cup sliced almonds, toasted
1/2 cup Cool
whip
Cut the
strawberries into quarters or slices. Place in individual crystal compote
dishes or other bowl.
Combine the egg yolks, sugar, and wine in a metal
mixing bowl. Set over a pot with boiling water.
Whisk egg yolks until thick
and creamy, about 6 to 8 minutes. Stir in the Grand Marnier. Add Cool whip.
Spoon zabaglione sauce over strawberries, and top with sliced
almonds.
