Ingredients:

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

Cooking Recipe:

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 (means to beat lightly with a whisking utensil) the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water (if your tap water is hard, that is with a lot of minerals, you may want to use bottled water to maintain consistency and taste) , 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 (utensil with a flat surface useful in flipping items being cooked, or spreading) , fold the melted chocolate mixture into the egg mixture.

Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione over the strawberrys and serve.