1

Whip yolks, sugar and salt in a bowl with a hand whip. Mix in Amaretto and orange juice. Place in double-boiler over simmering water and whip continuously until thick and tripled in volume (about 20 minutes). Put bowl in an ice-bath and whisk until cold. Pour heavy cream into a separate bowl and use an electric mixer to whip to soft peak. Fold whipped cream into Sabayon with a rubber spatula 1/3 at a time. Refrigerate until ready to use.

2

To serve: Clean and quarter fresh strawberries. Toss berries in granulated sugar, just enough to coat the berries. Let sit 5-10 minutes and re-toss berries.

3

Place berries on plate or in a bowl and spoon Sabayon over.