I am in LOVE

I have discovered my favorite dessert, EVER.
My favorite food is any kind of fruit, so combine fruit with dessert, and I'm a happy person.
I have a very kind husband who took me out to dinner at Harry Bissetts on Tuesday because I was having a bad day. Harry Bissetts has the most amazing dessert called Fresh Fruit Sabayon.
It's fresh fruit (they use Strawberries) sliced and mixed with the Sabayon, which is a custard/cream infused with a fruity wine (like sherry). It is the best! David attempted to make it a few nights ago, but it is one of those foods that takes a couple of times to get right. The recipe involves double boilers and continuous whisking. It would be very bad for me to attempt to make it, but I'm hoping my love will try again-maybe for Valentine's Day?


Strawberry Sabayon Recipe

Ingredients

• 1 to 1 1/2 pounds fresh ripe strawberries (3 pints)
• 1 tablespoon sugar, plus more to taste
• 2 teaspoons freshly squeezed lemon juice, plus more to taste

For the Sabayon:

• 6 egg yolks
• 1 cup sweet Marsala wine or port, sherry, or Madeira
• 1/3 cup sugar, plus more to taste
• Drops of freshly squeezed lemon juice (optional)

• 1/2 cup heavy cream
• 1 teaspoon sugar

Preparation:

Preparing the Strawberries:

About an hour before serving the dessert, rinse the strawberries (stems on) and drain them on paper towels. Slice off the stems and halve or quarter the strawberries lengthwise, depending on size, into a bowl. Sprinkle over the sugar and the lemon juice; fold gently together to blend well. Taste a strawberry, add more sugar or lemon juice if needed, and set aside to macerate.

Whipping the Sabayon:

Whisk to blend the yolks, wine, and sugar in a stainless-steel or glass bowl. Rest the bowl in a saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed. Taste the sauce — the sabayon should never get so hot that you can't stick your very clean finger in it — and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. Cool the sabayon to room temperature. Whip the cream and sugar until soft peaks form, and fold the cream into the sabayon with a rubber spatula.

Serving:

Spoon a portion of strawberries — 1/2 cup or more — into each goblet or glass, and top with 1/3 to 1/2 cup of the sabayon.

Makes 6-8 servings

*This recipe is from www.epicurious.com, but I made several modifications after David's first attempt.