Yield: 6 servings
* 1/4 cup whipping cream, or heavy cream
* 1/2 cup semisweet chocolate chips
* 8 large egg yolks
* 2/3 cup sugar
* 1/2 cup dry Marsala
* Pinch salt
* 1 pound fresh strawberries, hulled and quartered
Add cream and chocolate to a heavy small saucepan. Cook over low heat,
stirring often, until the chocolate chips are melted and smooth. Set
aside and keep warm.
Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl
until blended. Set the bowl over a saucepan of simmering water, but do
not allow the bottom of the bowl to touch the water. Whisk the egg
mixture over the simmering water until it is thick and creamy, about 4
minutes. Remove from the heat.
Using a large rubber spatula, fold the melted chocolate mixture into
the egg mixture.
Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione
over the strawberries and serve.