INGREDIENTS

INSTRUCTIONS

1. Wash strawberries in cold water. Drain well, then hull. From point, slit
each berry into quarters, but don't cut through bottom. Refrigerate.
2. 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.
3. 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.
4. 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.
5. Meanwhile, in medium bowl, combine 3/4 cup confectioners sugar and
cream. Refrigerate, along with portable electric-beater blades, 30 minutes.
6. Add chilled cooked mixture to chilled cream mixture; beat until stiff.
7. Fill each strawberry with Sabayon mixture (using pastry bag with
decorating tip, if desired), and bringing Sabayon mixture to peak at top.
Refrigerate.
8. 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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