Instructions: 1. Wash strawberries in cold water. Drain well, then hull.

From point, slit
each berry into quarters, but dont cut through bottom. Refrigerate.

2. Make Sabayon Cream: In top of double boiler, with portable electric mixer at medium speed, beat egg yolks with granulated sugar and sherry until well combined.

3. Place over boiling water; beat at medium speed until mixture is thick and forms soft peaks when beater is slowly raised - - about 5 minutes.

Remove from heat.

4. Immediately set top of double boiler in bowl of ice; continue beating until mixture is cool - about 2 minutes. Let stand in ice in refrigerator, 30 minutes.

5. Meanwhile, in medium bowl, combine 3/4 cup confectioners sugar and cream. Refrigerate, along with portable electric-beater blades, 30 minutes.

6. Add chilled cooked mixture to chilled cream mixture; beat until stiff.

7. Fill each strawberry with Sabayon mixture (using pastry bag with decorating tip, if desired), and bringing Sabayon mixture to peak at top.

Refrigerate.

8. To serve: Sprinkle filled berries lightly with confectioners sugar.

Arrange on mound of crushed ice.

Makes 8 to 10 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.