3 egg yolks
6 tbsp. sugar
3 oz. sherry wine
4 scoops vanilla ice cream
1 pt. strawberries, capped, quartered
Whipped cream for topping

Whip egg yolks, sugar, and sherry until foamy. Continue to whip over gentle heat until concoction is a thick and foamy sauce, but not curdled or scrambled. Spoon ice cream in bottom of champagne glasses. Add strawberries and pour sabayon over strawberries. Top with whipped cream and serve. Serves: 6.