Sabayon with strawberries

The amount of sugar depends on the sweetness of the wine

Ingredients

• Chicken egg 4 pieces
• Sugar100 g
• Marsala50 ml
• Strawberry200 g
• Cocoa to taste
• Mint to taste

Directions

1. 1. First of all, prepare the strawberries: remove the leaves and cut into pieces of the desired size, put on the bottom of a transparent glass for serving. Berries can be any, but not very sweet, with sourness are best suited.
2. 2. Carefully separate the yolks from the proteins, carefully handling the shell: you need to keep one even half. Set aside the proteins - you won't need them in the recipe (or you can make a meringue from them and the remaining sugar).
3. 3. If semi-sweet Marsala is used, then for four yolks you need to add three shells of sugar without top and the same amount of sweet wine.
4. 4. Then put the pan with the yolk mass in a water bath: the water temperature should be about 80 degrees - steam will rise from it, but in no case should it boil. Stir the mixture with a whisk for three minutes, until it is thick and egg-colored.
5. 5. Pour sabayon over the strawberries in glasses, garnish with mint and cocoa and serve immediately. You can eat sabayon cold, but here it is the combination of cold strawberries and a hot mixture that is good.