ZABAGLIONE:

8 oz. white chocolate
1/4 cup heavy cream
5 large egg yolks
3/4 cup dry Marsala or Sherry
1 tsp. lemon zest
1 tsp. lemon extract

Chop white chocolate into 1-inch pieces. In a double broiler melt chocolate with cream over a medium high heat, until fully melted.

Remove from heat and add egg yolks. Stir until completely incorporated.

Return to heat, and add Marsala or Sherry, 1/4 cup a time, until well mixed. Continue to cook over a medium high heat, stirring constantly, 8 to 10 minutes, until Zabaglione starts to thicken.

Reduce heat and stir in lemon zest and extract. Cook another 1 to 2 minutes then remove from heat. Cover and refrigerate for at least 4 hours.

TO SERVE:

2 cups fresh strawberries
1/4 cup sugar
1/4 cup chopped mint, for garnish (optional)

Wash strawberries and remove hulls. Cut into quarters and place in a large mixing bowl. Add sugar. Cover and store in refrigerator until ready to serve.

Divide strawberries equally into 4 separate serving dishes. Spoon chilled Zabaglione over top. Garnish with a tablespoon each of chopped mint if desired. Serve chilled.

Submitted by: Daniel Lee Mishkin