This recipe came from a 1995 Taste Makers profile of Anthony Demes, the chef of the contemporary French restaurant Couvron that was one of Portland's top dining destinations in the 1990s. The dish is a perfect way to celebrate Oregon strawberry season, though the sabayon makes a great foundation of other berries.
Whip the egg yolks and sugar with an electric beater until mixture is pale yellow and doubled in volume, about 3 minutes. Add the flour and continue to whip until combined. Stir in the white wine and dry sherry. Transfer the mixture to a double boiler and cook over boiling water, stirring constantly, until thickened. Do not allow the mixture to boil.
Remove from heat and refrigerate the mixture in a covered bowl at least 2 to 3 hours.
In a separate bowl, whip the cream until stiff peaks form. (Cream, bowl and beaters should be very cold.) Refrigerate until ready to assemble dessert.
To assemble dessert, place equal parts of the sabayon base and the whipped cream in a bowl and fold the mixtures together.
Place a large dollop of the sauce in the center of a dessert plate and spread it out slightly. Mound a generous serving of berries on top. Garnish with mango strips and fresh mint.
Variation: Other fresh berries can be substituted throughout the summer -- think marionberries, blueberries and blackberries.