• 2 large egg yolks
• 1/4 cup Moscato d’Asti or German riesling
• 2 tablespoons sugar
• 1 pound strawberries (preferably small), trimmed and halved
• Good-quality balsamic vinegar
   

Fill a large saucepan with about 2 inches of water and bring to a gentle simmer over medium-low heat.

In a medium nonreactive metal bowl, combine yolks, wine and sugar. Place bowl over simmering water and cook, whisking constantly and clearing bottom of bowl so that eggs do not scramble, until mixture is thick, foamy and tripled in volume, about 8 minutes. Remove bowl from heat and whisk 30 seconds more.

Divide strawberries among serving bowls. Top with warm zabaione, drizzle with vinegar and serve immediately.