Strawberries with Balsamic Sabayon
- 2 Tbs. aged balsamic vinegar
- 2 pints strawberries, rinsed and hulled
- 1-½ cups heavy cream, whipped to medium-stiff peaks and refrigerated
- Amaretti, biscotti, or other crisp cookies for garnish (optional)
- 4 egg yolks
- 6 Tbs. sugar
Fill a large bowl with ice. In a small stainless-steel bowl, whisk the sugar into the egg yolks until thoroughly combined and lightened in color. Set the bowl over a saucepan of simmering water and continue whisking the mixture until it thickens. The mixture is cooked when it’s light in color and...