Orange Strawberry Champagne Sabayon

1/4 cup Sugar
1 tbsp Sugar
4 Egg yolk Use large eggs
1 1/2 Tsp. Grated orange peel
1/2 cup Dry Champagne
1/4 cup Whipping cream, chilled
2 tbsp Whipping cream, chilled
1 1/2 tsp Liqueur, Grand Marnier
1 1/2 pints Strawberries, fresh, hulled and halved
Mint leaf, fresh

Whisk sugar, egg yolks and orange peel in a medium metal bowl until pale yellow and thick, about 3 minutes. Set bowl over saucepan of simmering water. Add Champagne to yolk mixture and whisk until mixture is doubled in volume and holds shape on spoon, about 5 minutes.

Remove bowl from over water. Set over another bowl filled with ice. Cool completely, whisking occasionally. Using electric mixer, beat cream with Grand Marnier in small bowl until almost stiff. Fold cream and Grand Marnier into sabayon. Can be prepared 8 hours ahead. Cover with plastic wrap and refrigerate.

Preheat broiler. Divide strawberries among 4 shallow broiler proof bowls or gratin dishes. Spoon sabayon over. Broil until light brown, about 2 minutes. Garnish with mint and serve.

Servings: 4