Strawberries with Mango Coconut “Sabayon”

This recipe is a little like karaoke: not exactly the original, but still a a lot of fun, and without all the production. One of my fondest kitchen memories is making the dessert or sweet topping that the French call sabayon and the Italians call zabaglione. A combination of whisked egg yolks, marsala wine, and sugar, it’s a high-wire act that has to go right from the heat to the plate. Get it right, and it’s a froth of pure delight. Put it under the flame for a few seconds too long, and you’re toast. This immensely more healthful version, which features mango and coconut, provides a similarly flavorful lightness, minus the need for perfectly timed kitchen pyrotechnics. It’s great alone, or serve it drizzled over berries or rice pudding.