2 quarts vanilla ice cream
3 pounds fresh strawberries, rinsed and hulled
2 cups sugar
4 tablespoons Grand Manier
12 egg yolks
2/3 cup Marsala wine
2/3 cup dry white wine
Spoon approximately 1/2 cup ice cream in 12 large crystal bowls or goblets.
Store in freezer until needed.
Place strawberries in a large bowl, sprinkle on 1 cup sugar and the Grand Manier.
Cover and refrigerate at least 2 hours, turning occasionally.
Place egg yolks and 1 cup sugar in top of a large double broiler.
Measure out the Marsala and white wine.
Beat yolks and sugar with whisk for 2 to 3 minutes, until thick and pale yellow.
Pour in the wines; place pan over hot but not boiling water.
Beat yolks constantly until you see them begin to foam and rise (about 5 minutes).
Keep beating another 3 to 5 minutes until sabayon doubles or more in bulk and becomes qauite thick and airy.
Distribute marinated strawberries over the ice cream, spooning some of the strawberry juices.
Top with generous portions of warm sabayon and serve immediately.
Pairs Well With
Since this is the strawberry season, Strawberries Sabayon is a great dessert when you have friends and/or relatives over for dinner. Although it requires some last minute attention it is well worth the effort.