Preparation

• Fill a large bowl with ice. In a small stainless-steel bowl, whisk the sugar into the egg yolks until thoroughly combined and lightened in color. Set the bowl over a saucepan of simmering water and continue whisking the mixture until it thickens. The mixture is cooked when it’s light in color and it trails off the whisk in ribbons. Do not overcook it. Remove the bowl from the heat and whisk in the balsamic vinegar. Set the bowl over the bowl of ice and continue whisking the sabayon until it’s completely cooled, 5 to 10 minutes. The sabayon will stiffen as it cools. Very gently fold in the whipped cream and refrigerate the lightened sabayon for at least 2 hours before serving. It will hold overnight, but it’s best served the day it’s made.
• Serve the sabayon spooned over whole or sliced strawberries in a pretty glass dish with a garnish of crisp cookies, whole or crumbled, if you like.