This simple sabayon takes on unexpected elegance with the addition of Aceto Balsamico Tradizionale, a traditional pairing with strawberries. For a perfect pairing, sip our Nebbiolo or Cabernet Sauvignon with it ... which are the wines we use to make our Aceto Balsamico Tradizionale.
3 egg yolks
1/3 cup sugar
1/4 cup Aceto Balsamico Tradizionale (aged balsamic vinegar), divided
1/3 cup heavy cream
2 cups strawberries, sliced
Place a metal bowl in the freezer.
Whip yolks and sugar over double boiler to 180F, about 10 minutes. Pour into the metal bowl and whisk in 2 tablespoons balsamic. Continue whisking until mixture is cool.
Whip cream to stiff peaks and gently fold into egg mixture. Refrigerate for an hour before serving.
Divide sabayon amongst 8 bowls and top with the strawberries. Drizzle with remaining balsamic.