- 2 C fresh strawberries, hulled and quartered
- 1 large Meyer lemon, zested and juiced
- 2 egg yolks
- 2 ½ T agave nectar
- 2 T Moscato wine
- 2 C water
Divide the quartered strawberries equally into 4 stemmed glasses.
In a medium sauce pot, bring water to a simmer.
Add the lemon zest, egg yolks, 2 tablespoons of lemon juice, nectar, and wine to a stainless steel bowl.
Set the bowl on top of the pot of simmering water (the bowl should sit on top of the pot, not inside of the pot).
Whisk the ingredients in the bowl constantly, until it has tripled in volume. This should take about 3 to 5 minutes.
The sabayon is done when it is thick enough to leave ribbons behind when the whisk is pulled out of the sabayon.
Spoon the sabayon over the strawberries and serve.