Chilled Strawberry & Pimm’s Zabaglione Recipe

In a heatproof bowl, whisk together the egg yolks and sugar until pale and creamy.

Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water.

Whisk in the Pimm’s liqueur and continue whisking for about 8-10 minutes, or until the mixture becomes thick and frothy.

Remove the bowl from the heat and let it cool completely.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the zabaglione mixture until well combined.

Divide the sliced strawberries among four serving glasses or bowls.

Spoon the zabaglione mixture over the strawberries.

Place the glasses in the refrigerator and chill for at least 2 hours, or until set.

Garnish with fresh mint leaves before serving.