Sabayon with fresh strawberries

Clean the strawberries, cut them into eighths, sprinkle with 5 teaspoons of powdered sugar (from the total amount) and mix gently. Set them aside to release their juice.

Pour water into a saucepan and place a porcelain, glass, or stainless steel bowl on top (bain-marie). The water should not touch the bottom of the bowl. Bring the water to a boil.

When the water starts to boil, place the egg yolks and Moscato wine in the bowl, add the remaining powdered sugar (200 g) and whisk until you get a dense and airy foam. Towards the end of whisking, add the Marsala wine.