Sabayon With Strawberries

Remove the crowns from the strawberries and wash the strawberries carefully. Drain in a colander.

Halve the strawberries and spread them over the wine glasses or glass bowls. Bring water to a boil in a pan. Meanwhile, split the eggs.

In a heat-resistant bowl, beat the egg yolks (protein is not used) and sugar for about 5 minutes with the mixer, until the mixture is light yellow and creamy.

Turn the heat down so that the water stays below the boiling point. Place the bowl on the pan (the bottom must not touch the water).

Pour the liqueur into the yolk mixture gradually while beating with mixer. Continue to beat the mixture for 10-15 minutes, until the sabayon is bound and airy.

Spoon the sabayon over the strawberries and serve immediately.