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Zabaglione Mousse

2 large eggs, separated
2 tablespoons sugar
1/4 cup Tawny Port
1/4 cup well-chilled heavy cream
Sliced strawberries for garnish

In a metal bowl set over a saucepan of simmering water, combine
the egg yolks and the sugar and with an electric mixer beat the
mixture at high speed for five minutes, or until it is thick and
fluffy. Add the Port, 1 tablespoon at a time, beating constantly,
and beat the mixture for 3-5 minutes, or until it holds soft peaks.
Set the metal bowl in a bowl of ice and cold water and beat the
mixture for 3 minutes, or until it is cold. In a chilled small
bowl, beat the cream with the electric mixer until it holds stiff
peaks and fold it into the egg yolk mixture. In another bowl,
beat the egg whites until they hold stiff peaks and fold them into
the zabaglione. Spoon the mousse into 2 dessert glasses, chill it
for 15 minutes, and serve it immediately, garnished with the
strawberries. Serves 2.

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