- 1 pound strawberries, hulled and quartered (about 3 cups)
- 4 large egg yolks
- 1/4 cup sugar
- 1/4 cup sweet Marsala wine
- 1 cup heavy cream, whipped (optional)
Divide strawberries among 4 glasses or bowls.
Bring a pot of water to a simmer over medium-low heat. Beat together egg yolks, sugar and Marsala in a large metal bowl with a whisk or handheld electric mixer until foamy. Place bowl over the pot of water (the bottom of the bowl should not touch the water) and continue to whisk until the mixture thickens, becomes pale, and has tripled in volume, 2 to 6 minutes.
Spoon warm sauce over strawberries and serve immediately. Or, let the sauce cool, gently fold it into whipped cream using a whisk, then serve it atop the berries.