1.Place the rinsed and dried strawberries in a medium heatproof bowl.
2.In a small saucepan, heat the vin santo, honey and sugar until the sugar dissolves. Pour the mixture over the strawberries and stand for 10 minutes.
3.To make zabaglione: Using an electric hand mixer, whisk egg yolks, sugar, balsamic vinegar and vin santo in medium stainless steel or heatproof bowl over a medium saucepan of barely simmering water for about 5 to 10 minutes or until light and fluffy. (Be careful water doesn’t boil too fast or eggs will scramble. Take bowl off the heat for 10 seconds. If it gets too hot and then put it back, turning down the heat in the process. Use a tea towel to hold bowl when whisking, as it can get warm.)
4.Divide strawberries among serving glasses and top with zabaglione. Serve with sponge finger biscuits, if desired.
Vin santo is an Italian dessert wine. Use an Australian dessert wine or marsala, if preferred. Use a good quality aged balsamic vinegar or halve the quantity and use a balsamic glaze.Note