Recipe by Helen Dollaghan from the Oct. 9, 1977, edition of The Denver Post. The sauce may be served warm or cold. Makes four servings.
Ingredients
3 egg yolks
3 heaping tablespoons sugar
1/3 cup dry white wine
1 or 2 tablespoons Cointreau (liqueur made from oranges) or Kirsch (liqueur made from cherries)
2 pints fresh strawberries
Toasted, sliced almonds
Directions
Place yolks, sugar and wine in top of double boiler. Cook over gently simmering water, stirring constantly with wire whisk or electric hand mixer until warm, foamy and doubled in volume. (If sauce is to be served cooled, remove from heat and continue beating until cooled.) Beat in Cointreau or Kirsch. Place strawberries in sherbet or large wine glasses. Pour sabayon over them. Sprinkle with almonds. Serve immediately. Each week, we uncover a favorite from the Denver Post vault — this week, Strawberries au Sabayon, a simple summertime dessert with a little bit of wow factor. Use the best local strawberries you can find.
