Yield: 6 Servings
|3||Pints, washed, hulled, and|
|1 teaspoon||Strawberry coloring|
|Lemon, thick skin removed|
|Dash of vanilla extract|
|4 ounces||Marsala wine|
Put water, sugar, vanilla, lemon skin in shallow saucepan and boil about 5 minutes. Remove lemon skin. Add berries, cover and bring to a brisk boil for about 1 minute. Drain in a colander; spread in shallow serving bowl and keep warm while making the sabayon; put egg yolks, sugar and wine in stainless steel bowl; beat tiwht whisk until frothy. Place bowl in boiling water and beat constantly until mixture is foamy and will stand at a peak. Spread over hot strawberries and serve. Ladyfingers or small, soft cakes may be served to accompany.