INGREDIENTS

INSTRUCTIONS

Wash strawberries in cold water. Drain well, then hull. From point,
slit each berry into quarters, but don't cut through bottom.
Refrigerate. Make Sabayon Cream: In top of double boiler, with
portable electric mixer at medium speed, beat egg yolks with
granulated sugar and sherry until well combined. Place over boiling
water; beat at medium speed until mixture is thick and forms soft
peaks when beater is slowly raised - - about 5 minutes. Remove from
heat. Immediately set top of double boiler in bowl of ice; continue
beating until mixture is cool - about 2 minutes. Let stand in ice in
refrigerator, 30 minutes. Meanwhile, in medium bowl, combine 3/4 cup
confectioners sugar and cream. Refrigerate, along with portable
electric-beater blades, 30 minutes. Add chilled cooked mixture to
chilled cream mixture; beat until stiff. Fill each strawberry with
Sabayon mixture (using pastry bag with decorating tip, if desired),
and bringing Sabayon mixture to peak at top. Refrigerate. To serve:
Sprinkle filled berries lightly with confectioners' sugar. Arrange on
mound of crushed ice. Makes 8 to 10 servings.  Recipe by:
diane@keyway.net  (The Blue fox, San Francisco)  Posted to
recipelu-digest Volume 01 Number 319 by "Diane Geary"
<diane@keyway.net> on Nov 27, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 128
Calories From Fat: 107
Total Fat: 12.1g
Cholesterol: 85.8mg
Sodium: 13.3mg
Potassium: 26.9mg
Carbohydrates: 4.1g
Fiber: 0g
Sugar: 3.2g
Protein: 1.3g