Sabayon

For my birthday I made the most delicious cake ever (hint, it was flour less so none of the flavor was diluted).  I'll post more on that later.  But I ended up with 6 extra egg yolks.  In looking for something to do with them, I came up with a great idea: sabayon.  This recipe from David Lebovitz seemed like a good call: simple and from a trusted source.  So at my birthday party, I whipped up a batch and had a friend who was coming late bring (and cut up) strawberries.  It was great!  And it's a cool party trick.  I don't have any pretty bowls, but I served it in wine glasses and it was pretty and super classy. Unfortunately, I didn't take a picture.